Betty's Beetroot and Ginger Chutney...
It's time to get that frilly apron out...
What you need:
- 500g beetroot
- 500g red onions
- A cheeky splash of olive oil
- 50g demerara sugar
- 1 generous tbsp honey
- 1 tbsp gated ginger
- 7 whole cloves
- 7 whole pepper corns
- 150ml cider vinager
- 1/2 tsp sea salt
What to do:
This is an easy recipe but does
take almost two hours to make, so I suggest the first thing you do is
pop on some classic love songs and make sure you've got a gin and tonic
or a bottle of wine on the go.
Roast the onions and
beetroot with their skins still on at 200*C/ Gas 6 until they are soft.
The onions will probably be ready first, if so you can take them out and
leave to cool while the beetroot catches up. Once cool slide them out
of their skins and finely chop. Pop the chopped onion into a large
saucepan.
When the beetroot is ready, wait for it to
cool then quarter it and remove the skin. Finely chop and add to the pan
with the onion.
Tip the rest of the ingredients into
the pan and bring to the boil, then reduce heat to simmer gently for 45
mins, stirring occasionally. After 45 mins if your chutney looks a
little dry you can moisten it with a little more vinegar.
When finished spoon lovingly into sterilised jars and seal. Then sit back and give a toast to your domestic prowess.
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