Ideal with cheese (especially a good goat’s cheese) this is another preserve I look forward to making each summer/autumn when my beetroots are ready to harvest. As a variation I have sometimes made it with golden beetroot but the vibrancy of red beetroot strikes a more dramatic chord on the plate.
The amount for each ingredient is a guideline rather than precise measurements – I sometimes add more vinegar and more sugar, different spices, occasionally chillies etc before boiling until thick enough. But as a rule of thumb I normally find that enough vinegar to just cover the other ingredients in the pan works well.
Used for simple tarts
This chutney is also a key component of a very simple, but highly effective, tart: puff pastry rolled out and cut into discs of whatever size is preferred, a small amount of this chutney spread on top, a few chopped walnuts sprinkled over and a crumbling of goat’s cheese to finish before baking.
With savoury scones
I also use this beetroot chutney for my savoury twist on the more traditional scones that are served with jam and cream.
Beetroot Chutney – makes about 5 medium jars
- 400g red onion, finely chopped
- 1kg beetroot, peeled and grated (easiest done in a food processor with the grating blade)
- 100g soft brown sugar
- 300g granulated sugar
- 400ml cider or wine vinegar
- 300g apples, peeled and grated or finely chopped
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon sea salt
- 1 small chilli, chopped finely (optional)
- Put all of the ingredients into a pan and bring to the boil, stirring to dissolve the sugar
- Boil for about 30-45 minutes until thick and syrupy – the beetroot will have softened a little but should just retain some bite.
- Pour into sterilised jars and seal.