A dollop of chutney can add sparkle to the most boring sandwich, bringing cheeses, pates, pastries and cold meats alive. It’s also a great way of dealing with a glut of summer fruits and vegetables. You can be as adventurous as you like with your chutney recipe, experimenting with different combinations of marrows, green tomatoes, pumpkins, apples or whatever takes your fancy.
This recipe shows how to make chutney a little more adult and sophisticated.
- 500g fresh beetroot – peeled and finely chopped
- 1kg cooking apples – peeled, cored and chopped
- 275g red onions – peeled and finely chopped
- 2cm knob fresh root ginger – peeled and grated
- 75g crystallised stem ginger – finely chopped
- 350g soft light brown sugar
- 1 teaspoon salt
- 1 teaspoon all spice
- 750ml red wine vinegar
Add the beetroot, apples and onions to a large saucepan with the fresh and crystallised gingers, sugar, salt, all spice and vinegar. Stir well to combine. Bring the mixture to the boil then reduce the heat and simmer for about an hour, stirring occasionally, until the beetroot is soft.
Fill the sterilised jars with the still warm chutney and seal. Store in the refrigerator and eat within a month.