Need an excellent Beetroot Chutney recipe

BEETROOT CHUTNEY

300g (10oz) of whole cooked beetroot cut into 5 - 6mm dice. Ours were boiled for 45 minutes in water.


150g (5oz) onions, peeled and chopped


120g (9oz) cooking apples, peeled and chopped into approx. 5mm cubes


40g (1.5oz) demerara sugar


1 pinch of dried ginger, about 1/4 of a teaspoon, if you have fresh ginger, you could try 1 teaspoonful of this very finely chopped and crushed instead


80ml of Red wine vinegar

1 teaspoon (5ml) of salt

Optional, these ingredients will give a slightly stronger and sourer flavour:



1 large clove of garlic, extremely finely chopped or totally crushed.


2 tablespoons (30ml) of lemon juice.


Method:

This recipe needs to be cooked in a stainless steel or other non-corroding type of pan with a well fitting lid. Aluminium types are best avoided as the acid content is quite high.
Mix all the ingredients together into the saucepan making sure that there is at least 1" (2.5cm) of space at the top for froth and/or bubbles. Bring to a strong boil whilst stirring regularly. Stir continually at first to dissolve the sugar. Cover and simmer gently for 45 minutes, checking and stirring occasionally.
Whilst simmering, prepare the jars. We use empty, clean jam jars that have the ant-tamper vacuum "dimple" type of lid. The lid and jar must be thoroughly washed and rinsed. We sterilise the jars in the oven at 120 degrees C. for 30 minutes and pour boiling water over the inside of the lid, dry thoroughly whilst hot and keep clean until used.
When the chutney is cooked, pour carefully into the jars, seal with the lid immediately and allow to cool. We used a jam funnel (i.e. one with a wide neck) to assist in getting the chutney into the jars. When cool, check that the lid seal is good.

This chutney should keep well unopened for months but once opened, keep it in the fridge. Note that, as with all pickles and chutneys, there is a possibility that the inside of the lid may become discoloured. If this happens, check the chutney before use and use immediately.

Thanks Tam, have you tried this one?

Oh! That's the recipe for my beetroot chutney - a number of the grapes have tried a jar of it when we met up last year and said it was fab.

I didn't add the optional garlic or lemon juice to mine.

A word of warning on quantaties - you'll note that they translate 300g as 10oz for the beetroot, 150g as 5oz for the onion (fair enough) then 120g as 9oz for the apples, which can't be right.

I shrugged my shoulders and used the same quantities of double beetroot to apple and onion and it worked out fine - although the jar I put in for our Show last weekend came 2nd...

Hazel I'm sure they got confused with the 1st and 2nd place rosettes and gave you the wrong one.

I'm going to give that one a try. How many jars does the recipe make?

Thank you!

The recipe says '2 medium size jars' - but I'm afraid I can't remember, having made various sized batch quantities last year.

I followed Hazel's recipe a few weeks ago and it is really good.

I am sure that Hazel should have had 1st prize for it, oh has decided that he no longer wants pickled beetroot as the chutney is much better.

Good to hear borage. Picked the last of my beetroot and will be giving the recipe a go tomorrow, looking forward to it.

I've boiled my beetroot. Can I get away without peeling them, the skins seem to be very thin?

I made Hazel's lovely chutney recipe and entred it into the local show and 'DIDN'T GET PLACED!!!!!!!' I demand a recount because it tastes wonderful.

My lemon curd got third as did my gingerbread. I can see how this can become addictive, lol.

If you can manage to leave it to mature for a month it will taste even better...

WELL DONE with your placings, though - and a serious pat on the back for the lemon curd and gingerbread - bet you've eaten it up already!

I was really peeved that I didn't win more, lol. It seems that there's a woman called 'Lorna' that is the one to beat, she had all the First Prize tickets, humph!

Yes, we all piled back to my house and had a cuppa with gingerbread smothered with lemona and lime curd, yum.

well done anyway, and at least you got to eat your entries.....please can you post you lemon & lime curd recipie,ta xx

I'm going to have to 'sort this Lorna out', lol.

This is the recipe I used, I adapted it slightly as the original was a little too sharp with only 150g sugar. If you still find it a little 'nippy' add a little more sugar. I got eggs from my neighbour, they always have lovely bright yellow yolks.

INGREDIENTS

180 ml fresh lemon and lime juice
6 g grated lemon and lime zest
175g sugar
3 eggs
115 g unsalted butter, cubed
2 teaspoons cornflour


DIRECTIONS
In a heavy based saucepan, combine lemon & lime juice with the cornflour, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

You can make curd up to one week ahead of use. Cover surface with plastic wrap, and store in refrigerator.

I see that this recipe uses boiled beetroot - any reason I cant do it with roasted beetroot instead?! Wrong/too strong a flavour?!