Recipe Index

Ingredients

• 1 lb 5 oz raw beetroot
• 2 unwaxed lemons, finely grated zest only
• 3½ fl oz lemon juice (about 2–3 lemons)
• ¼ pint cider vinegar
• 1 red onion, finely chopped
• 2 large cooking apples, peeled, cored and roughly chopped (approx 9 oz prepared weight)
• 2 tsp fennel seeds
• 7 oz granulated sugar
• 2 tbsp capers or caper berries, roughly chopped
• Large pinch of sea salt
• Few grinds black pepper

Method

1. Wash and trim the beetroot without peeling it, cover it with cold water in a large saucepan, bring to a boil, and simmer for 30 to 40 minutes until just tender depending on size.
2. Cool the beetroot slightly, rub off the skins, and cut the flesh into ½-inch cubes.
3. Put the lemon zest and juice, cider vinegar, red onion, chopped apples, and fennel seeds into a large heavy-based saucepan, bring to a simmer over medium heat, and simmer for 10 minutes, stirring occasionally, until the apple softens to a purée.
4. Add the diced beetroot, return the mixture to a simmer for a few minutes until the beetroot heats through, sprinkle in the sugar, and stir until dissolved.
5. Cook the chutney for 20 to 25 minutes until thick, glossy, and jam-like, stirring in the capers near the end and seasoning with the sea salt and black pepper.
6. Spoon the chutney into prepared jars, fill them to the brim, tap the jars gently to knock out air pockets, and seal immediately with vinegar-proof lids.
7. Leave the chutney for a couple of weeks to mature if possible, store it in a cool dark cupboard for up to a year, and keep it in the fridge once opened.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data