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Chutneys

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Made some of my usual mixed fruit and veg chutney (called Times chutney as I got the recipe out of the Times one year :lol: ) 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 :( .

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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 :lol: ). All the recipes I looked at on-line used cooked beetroot but this uses it raw which I actually found less messy, surprisingly.

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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.

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