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Portishead Allotments Assn

Beetroot

Beetroot Chutney

26cm Large Heavy bottomed pan

Wooden spoon

5-7 Standard size 450gram jars

 

3lbs (1.5Kg) Beetroot

Onion 12oz 300g (white or red)

Cooking apple Large 12oz 300g 

12oz  (350g) granulated sugar

2 teaspoons Ginger

Level teaspoon salt

1 pint (570mL) vinegar (your choice red wine, or malt)

Some chilli flakes to taste (if required)

Handful of raisins, sultanas (if required) presoak first

 

Pre-cook the beetroot in large glass bowl with a pint of water and covered - 

(easiest in Microwave - Try a Medium setting    10mins / delay 20mins / 10mins)

Allow to cool so you can handle, strip off skin.  Slice and dice into cubes - maxm 1 cm

Peel and chop up Onion and Apple into cubes 1 cm 

Now Add Beetroot, Apple, Onion, and Vinegar to your pan.  Bring to a Boil and reduce to a Simmer

Add your Ginger, Salt, other ingredients and Sugar, in stages, stirring in gently.

As all ingredients cook and homogenise the visible surface liquid will start to disappear.  Continue cooking and occasionally stirring until you can scrape the bottom of the pan and the mixture does not immediately flow back. Liquid will disappear quickly towards the end of the cooking so reduce your heat. Watch out for some surface frothing and be careful as the sugar content could easily stick/burn to the pan bottom. The overall cooking time could possibly be as long as 50 mins.

Meanwhile preheat your jars to 120C. Spoon out chutney into jars and get rid of air pockets. Seal in your normal way.  Store in a cool dark place.  Allow a few months before you try. It will darken to brown and improve in flavour with time, even in as much as a year or two.

We have tried different solutions for carbonised enamelled pan bottoms - the only one that had any effect was "Mr Muscle OVEN spray cleaner".

JBS Aug 2019

Beetroot Pickle

Come late-August/September you are probably wondering what on earth you can do with those 4.5inch (12cms) diameter giant beets.  Red beetroot is best for this recipe.

Large microwave proof dish with cover

Small pan to melt sugar

Wooden spoon

2 large jars (eg ex-Hellman) or better still glass topped Kilner jars

 

1 large beetroot (+/- 5in dia)

1 pint (570ml) cider vinegar (sub, Malt vinegar)

1 chilli and/or some chilli flakes

4 heaped Tablespoons Sugar

2 teaspoons Salt

Ground Black Pepper


I suggest that the easiest way to cook the beetroot is in the microwave.

Place cleaned beet whole with 1 pint (570ml) water into your dish

Cook in microwave Medium 10mins, 20mins delay, then further 10mins on medium.

Leave to cool so that you can handle and remove skin.

Allow beet to go cold so you can slice into +/- 5mm thick discs. Then quarter those discs to fit your jars.

Sterilise your jars and lids first by washing, then by heating in oven at 120C for 15mins.

Just cover the sugar with water in a small pan and heat to just dissolve it.

When your jars are cool enough to handle fill with beetroot pieces and minimise air gaps.

Pour sugar syrup into each jar, then salt, pepper and chilli and fill each with vinegar (you may need to top up with some extra malt vinegar at the end)

Cover the tops of the jars with 2-4 layers cling film and seal with metal lids.

Store in a cool, dark place for 2 months before use, then in the fridge after opening.

Sept 2019   JBS