Preparation Time 25 minutes /Cooking time 65minutes
1kg fresh beetroot peeled and diced ( suggest to wear protective gloves to prevent hands from staining )
1 Large Onion chopped
450ml red wine vinegar
200g granulated Sugar
200g Demerara Sugar
Pinch of Salt
Good grind of Black Pepper
3 heaped tablespoons of strong Horseradish sauce
1. Put all the ingredients into a large preferably heavy bottomed saucepan and bring to the boil. Turn the heat down to simmer and cook for a further 60minutes until the beetroot is soft.. stirring occasionally.
2. When cool the chutney can be eaten straight away, in which case just place and cover in the fridge and use within 3 days.
3. If you want to make a preserve, you will need to prepare the jars and lids in a dishwasher on a hot wash to sterilise them inside and out.. But if you are like me and don’t have a dishwasher then boil the jars in a large pan to sterilise using sterile utensils to lift out of the pan, and to dry place in a cool oven to allow the jars to dry until you need to fill them.
4. Pour the hot cooked chutney straight into the jam jars and screw the lids on tightly. This will now keep for up to 12 weeks..
This recipe is very easy to make and is delicious with a cheese selection and crusty bread and butter.
This made me 5 Jars in total. Enjoy!