Make a batch of our Beetroot Chutney and you’ll find you won’t be able to live without it. Make a double batch, decant into handsome jars and you’ll always have a delicious gift to give. Beetroot Chutney marries well with meats and cheeses, eggs and vegetables, in fact it’s so versatile you’ll always want a jar in your pantry.

Rosie

BEETROOT CHUTNEY

Makes around 5 x 250ml jars

1.2 kg beetroot bulbs (about 4 large)
1 brown onion, peeled and roughly chopped
300 gm apples (about 2), peeled and roughly chopped
40 gm fresh ginger, peeled and roughly chopped
300 gm white sugar
250 ml white wine vinegar
1 orange, zest finely grated
120 ml freshly squeezed orange juice (about 1 large orange)
1.5 teaspoons ground star anise
1 cup water
Salt to taste

Preheat oven to 150°C. Wrap each beetroot bulb in foil and bake for around 1½ hours or until tender. Cool and slip the skins off.

Pulse onion, apples and ginger in a food processor, until finely chopped, or finely chop by hand. Place in a large saucepan with sugar, vinegar, orange zest and juice, star anise and water. Grate the beetroot with the grating attachment of your food processor, or by hand, and add to the vinegar mix. Bring to a simmer and cook for around 40-45 minutes, stirring often, until the liquid has reduced to almost nothing and you have a thick pulpy mixture. Season with salt and extra vinegar if necessary.

Place in sterilised jars and seal immediately. Beetroot chutney will keep in a cool dark place for months. Refrigerate after opening.

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