Different tastes please different people and, sure, there are numerous recipes out there telling us how we can make a fine Beetroot chutney to savour and enjoy.
But, here at Cherry Tree Country Clothing, I would like to share with you a trusted family concoction that I’ve borrowed from my wonderful Mum’s own collection of superb recipes. This has been selected warmly from some great ideas that my beloved Mum jotted down back when she was experimenting with different foodstuffs and their complementary side dishes. When we were kids there truly was nothing better than being with our lovely Mum in the kitchen trying to ‘help’ in our own way…and, of course, getting to taste and test everything too!
With this recipe in its original form, I’m also letting you have the fun and nostalgia of working with this recipe in ‘lbs’ (pounds) rather than ‘Kgs’ (kilograms)……so convert accordingly if you wish!
I’ve had a chat with my colleagues here at Cherry Tree Country Clothing and we’re thinking that before you even begin to prepare your exciting new chutney, it’s important to carefully consider what foods you will add it to. Below are a just a few thoughts:
- mixed salads
- cheese and crackers
- pheasant sausages or veggie sausage and chips (Yummee!)
- a whole range of meats
- variations of filled brown or white bread sandwiches
- ploughmans’ lunches
….We’re sure you’ll have many ideas of your own too!
So pop on your pinnie and clear the decks in the kitchen. Let’s get on with making a lovely batch of homemade Beetroot chutney!
What you need:
- 3lbs of diced beetroot
- 1 and a 1/2 lbs of diced cooking apples
- 2 large chopped onions
- 1 pint of spiced vinegar
- 1/2 level teaspoon of ground ginger
- 1/2 lb of soft brown sugar
(Please note 1/2 represents ‘half’)
What you need to do:
- Place the spiced vinegar, ground ginger and brown sugar into a pan and heat (gently) until the sugar has dissolved
- At that stage, add in the diced apples and chopped onions
- Then, allow all of these ingredients to boil gently in the pan for 20 minutes before adding the diced beetroot
- Having added the diced beetroot into the pan, now boil all of the ingredients for a further 15 minutes
- Take the pan off the heat once it is evident that all of the liquid has been absorbed. (keep an eye so that nothing scorches or burns)
- While the chutney is still hot, deposit it into the sterilised jars that you will use to keep it in. As you fill the jars, make sure that you leave a gap at the top of each jar before placing on and tightening up the lids securely.
……and there you have it!
A wonderful and delightful beetroot chutney that will make a great addition to your favourite foods, whether eating anytime inside or outdoors! (And with the added satisfaction that you have actually made it yourself, too!)
Are you having family or friends around for a barbeque soon or maybe an outdoors snack on a nice sunny day after a leisurely walk along the beach? Or perhaps you’re thinking of going camping soon? Well, if so, have you considered investing in one of our fantastic and very useful Dutch Ovens? (To see more details please click here)
Mmm, just think, you could enjoy a mouth watering stew that’s been made so easily using your new Dutch Oven, whilst making the most of your outdoor activities – and having loads of fun with your family too!
…………and, er, make sure you don’t foget to add your delicious Beetroot chutney to your tasty ‘Dutch Oven- made’ stew!
Give it a try and I hope you have a truly great time!