Christmas Beetroot & Mint Chutney

Christmas Beetroot & Mint Chutney

Ingredients:

1 kg beetroot – cooked

1 large red onion

2 Cox’s eating apples

375g red wine vinegar

500g soft brown sugar

1 tablespoon concentrated mint sauce

½ tablespoon mustard seeds

½ tablespoon coriander seeds

1 teaspoon grated ginger

1 teaspoon Maldon salt

2 bay leaves

1 ½ teaspoons freshly chopped mint

Tools:

Large steel heavy based pan

Chopping knife

Measuring spoons

Wooden spoons

7  x 227g ( ½ lb) jars

Method:

§  Chop the beetroot, onion and apples into small cubes.

§  Put all ingredients into pan except the freshly chopped mint.

§  Slowly dissolve the sugar until you don’t hear any “crunching” on the bottom of the pan.

§  Bring to boil over a medium heat.

§  Reduce heat and simmer for at least 1 hour – until syrupy – stirring more frequently towards end.

§  When done, add the freshly chopped mint.

§  Whilst chutney cooking – heat jars in hot oven.

§  When chutney ready, pour hot chutney into hot jars sealing with lid immediately. 

§  Allow to cool before labeling.

§  Store in cool dry place.

Once opened, store in fridge and use within 4 weeks.

This chutney is good with soft cheeses, cold gammon/ham or hot lamb.
Let us know what you put it with! 

Enjoy!