Teesside Beetroot and Onion Chutney
A glossy, ruby-hued preserve packed with earthy allotment beetroot, sweet onions, and warming spices. Perfect alongside sharp cheddar and cold meats.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 75 kcal
Equipment
- •Large heavy-based saucepan
- •Wooden spoon
- •Sterilised glass jars
- •Vegetable peeler
- •Sharp chef's knife
Nutrition
Per serving, approximate
- Calories
- 75 kcal
Instructions
- 1
Peel and finely dice the beetroot, onions, and cooking apple into small, even pieces.
- 2
Place the diced beetroot, onions, and apple into a large heavy-based saucepan on the hob.
- 3
Pour in the malt vinegar and stir in the salt, mustard seeds, ground ginger, and allspice.
- 4
Bring the mixture to a gentle boil over medium heat, stirring occasionally with a wooden spoon.
- 5
Turn the heat down to low and simmer uncovered for twenty minutes until vegetables start softening.
- 6
Add the soft brown sugar and stir continuously until all the sugar grains dissolve completely.
- 7
Simmer gently over low heat for thirty minutes, stirring often to ensure the base does not catch.
- 8
Cook until the liquid reduces, leaving a glossy, thick chutney that coats the back of a spoon.
- 9
Ladle the hot chutney directly into warm sterilised jars, leaving a small gap at the top.
- 10
Seal the jars securely with vinegar-proof lids and leave them to cool completely.
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