Eggasperated Posted September 16, 2013 Share Posted September 16, 2013 Made some of my usual mixed fruit and veg chutney (called Times chutney as I got the recipe out of the Times one year ) and also a beetroot chutney - never made this before but as I had a glut of huge beetroot thought it was worth a go, had to grate a lb of raw beetroot for it - thank goodness for the Magimix! Probably won't make my red onion marmalade as the onion crop is so poor . Quote Link to comment Share on other sites More sharing options...
Purplemaniacs Posted September 16, 2013 Share Posted September 16, 2013 I have only ever made chutneys a couple of times. How do you make beetroot chutney that sounds lovely I love beetroot. Will your chutneys be ready for Christmas? Chrissie Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted September 16, 2013 Share Posted September 16, 2013 That sounds lovely, I love beetroot. I make apple chutney most years - I usually find plenty of free apples to blag for it. I've still got some left from last year though, so I won't be making any this year. Quote Link to comment Share on other sites More sharing options...
Eggasperated Posted September 16, 2013 Author Share Posted September 16, 2013 I have only ever made chutneys a couple of times. How do you make beetroot chutney that sounds lovely I love beetroot. Will your chutneys be ready for Christmas? Chrissie Both the chutneys could be eaten straight away but are better left for a month to mature. I'll post the beetroot chutney recipe tomorrow (might make a mistake if I do it this time of night ). All the recipes I looked at on-line used cooked beetroot but this uses it raw which I actually found less messy, surprisingly. Quote Link to comment Share on other sites More sharing options...
Purplemaniacs Posted September 16, 2013 Share Posted September 16, 2013 Thanks, they sound great. I will have a go at the beetroot one. Chrissie Quote Link to comment Share on other sites More sharing options...
Eggasperated Posted September 17, 2013 Author Share Posted September 17, 2013 Beetroot Chutney 450g Raw Beetroot - Co"Ooops, word censored!"ly grated 225g Onions - peeled and chopped 350g Cooking Apples - peeled, cored and chopped 225g Raisins 600ml Spiced Pickling Vinegar (I made my own from malt vinegar infused with pickling spices) 450g Sugar (the recipe didn't specify the type, I used granulated) 1 teaspoon Ground Ginger Place everything in preserving pan and stir over a gentle heat to dissolve sugar. Bring to boil, then simmer gently, stirring occasionally until beetroot is soft and the chutney is thick but still juicy. This takes about 1½ to 2 hours and I used the chutney test method of a spoon leaving a clean furrow when it's drawn across the bottom of the pan. Pour chutney into hot sterilised jars and seal. Makes approx 3 lb jars. Adapted from the easy kitchen, preserves and pickles. OH said it is very spicy and I found it quite an earthy flavour, so I think this definitely needs time to mature. The flavours could be adapted by altering the amount of spice in the vinegar or changing the type of sugar - I think a golden granulated might have been better. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted September 17, 2013 Share Posted September 17, 2013 That sounds really yummy! Quote Link to comment Share on other sites More sharing options...
Purplemaniacs Posted September 17, 2013 Share Posted September 17, 2013 Thank you, that does sound yummy, I'm busy this weekend but I think I will try it the following one. Chrissie Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 19, 2013 Share Posted September 19, 2013 Made a lovely tomato and chilli jam yesterday, it really packs a punch. Recipe was in the telegraph at the weekend. Quote Link to comment Share on other sites More sharing options...
kinsk Posted September 19, 2013 Share Posted September 19, 2013 Like the sound of the beetroot chutney. I made a fig and orange chutney last week to go with some duck which was lovely. Have also been given a jar of spicy tomato chutney but apparently that needs 3 months in a dark place. Quote Link to comment Share on other sites More sharing options...
