BEETROOT CHUTNEY - "HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP
Posted by Simon Mayeri on
What better way to make use of the desire to stay in the warm indoors than to convert one of winter’s sweetest vegetables into a delectable chutney? Whether you prefer to use our splendid range of round jam jars or prefer your chutney to sit nicely in a hexagonal jar, our online shop is the place to look.
Recipe Equipment
- Sterilised glass jar(s)
- 1 Large saucepan
- 1 large, heavy-based saucepan
- Wooden ladle
- Chopping board and knife
Recipe Ingredients
- 600g/1 lb 5 oz raw beetroot
- 2-3 unwaxed, finely grated zest lemons
- 100ml/3½fl oz lemon juice (about 2–3 lemons)
- 2 large cooking apples - peeled, cored and chopped
- 1 finely chopped red onion
- 2 tbsp of roughly chopped caper berries or capers
- 200g granulated sugar
- 150ml/¼ pint cider vinegar
- 2 tsp fennel seeds
- Large pinch of sea salt
- Black pepper (just a few grinds)
How To Make Beetroot Chutney
- Wash the beetroot and trim off the ends unpeeled.
- Cover the beetroot with cold water in a large saucepan.
- Bring to the boil – simmer for around 35 mins until they soften slightly.
- Remove from heat and leave to cool enough to touch.
- Proceed to peel the skin from the vegetable by lightly grazing the skin with your fingers.
- Cut the beetroot into 1cm/½ in cubes before leaving for a few steps time.
- In a large, heavy-based saucepan, add the red onion, apple, fennel seeds, lemon zest and juice, plus vinegar over a medium heat and bring to a simmer.
- Simmer for 10 minutes and stir occasionally.
- When the apple pieces have softened to a purée, add the beetroot.
- Return the mixture to a simmer for a few mins until the beetroot has been properly heated.
- Add in the sugar and stir thoroughly until you see it has dissolved.
- Proceed to cook until the mixture has a rich and thick texture, for around 25 minutes.
- Stir in the capers just before the mixture has finished cooking.
- Season with salt and pepper before removing it from the heat.
- Once you are satisfied, scoop the chutney into your sterilised jars.
- To disperse any ‘air pockets’ effectively, tap the jars on your kitchen counter.
- Seal as soon as possible using vinegar-proof lids.
- For best results flavour-wise, leave the chutney for a few weeks to mature.
- Storage-wise, you can store it in a dry, dark cupboard for up to a year.
- Once opened, keep in the fridge.
Beetroot chutney is seasonal, fun to make and full of flavour! Try your hand at this food today.
To peruse our range of glass jars and bottles, please contact us today.