Infamous, that is, in my small circle of friends.
This is up there as my favourite chutney. My friend, Emily, introduced me to it. Emily made a batch a few (quite a few) years back and, generously, gave us a jar. We loved it. I remember asking her for the recipe. She was very nonchalant about the source. Emily said she found the recipe on the web but also mentioned that it was from Rick Stein. I knew I would forget if I didn’t act immediately so I went online. I soon found the recipe and saved it, along with a multitude of other recipes I am going to try one day.
Not so long ago, I picked quite a few beetroot from my vegie patch. They sat in the fridge for a day or two and then I remembered Emily’s (Rick Stein’s) beetroot chutney. What a perfect use for those beetroot.
After I made it, I offered my sister, Sandra, a jar. She looked a little dubious. I could see she wasn’t convinced she would like it. Then I offered her some with cheese, to sample. A few mouthfuls and she was sold. Sandra later rang me to say beetroot chutney was now her favourite.
There is another reason why I like this recipe. About a year ago, I bought a Magimix (I don’t love it as much as Celia loves hers). Whilst I was at it, I also bought the dicing kit attachment. It would have to be the most useless kitchen gadget I have come across. I bought it because I make a lot of dog food. I thought it would be great to, really quickly, dice the sweet potato, pumpkin and carrots I put into their food. Not so. These vegetables are too hard for the dicer. You have to cook them before you can dice them which is something not mentioned on any of the promotional material. As I have no intention of separately cooking the vegetables before I dice them (everything goes into one pot), I had never used it.
When I made this chutney, I decided to grate the beetroot in the Magimix. I then had the thought that the dicer may be useful for chopping the onion and apples. It did a good job dicing the apples and just about coped with the onion. I am happy. At least, I can say I have used it once. Don’t waste your money.
I highly recommend this recipe. Originally, it comes from Rick Stein’s Food Heroes: Another Helping, but I sourced the recipe online.
This quantity makes a little more than 7 x 200mil jars.
- 900g raw beetroot, grated
- 450g onions, chopped
- 680g cooking apples, peeled cored and chopped
- 450g raisins
- 3 tbs* ground ginger
- 2 tsp dried chilli flakes
- 900g granulated sugar
- 1.1 litres malt vinegar
- 40g salt
- Juice of 1 lemon
*These are 15 mil tablespoons.
- Put all the ingredients into a large pot.
- Heat gently, stirring until the sugar has dissolved.
- Bring to boil and simmer for about 2 hours or until it reaches the desired thickness. (I cooked mine a bit longer than the 2 hours).
- Pour into sterilised jars and seal.
Refrigerate after opening.