Beetroot Chutney
Ingredients:
- 600g raw beetroot
- 2 lemons, finely grated zest
- 100ml lemon juice (about 2–3 lemons)
- 150ml apple cider vinegar
- 1 red onion finely chopped
- 2 large apples, peeled, and roughly chopped
- 2 tsp fennel seeds
- 200g sugar
- 2 tbsp capers, roughly chopped
- large pinch of salt
- pinch of black pepper
Method
- Wash the beetroot and cut off any stems, but don’t peel it. Place the beetroot in a large pot and cover with cold water. Bring to a boil, then reduce the heat and let it simmer for 30–40 minutes until just soft – the time will depend on their size. Take the pot off the heat and let the beetroot cool slightly. Once it’s cool enough to touch, rub off the skins with your hands. Cut the beetroot into small cubes (about 1cm) and set aside.
- In a large, heavy-bottomed pot, add the lemon zest and juice, apple cider vinegar, chopped red onion, apple, and fennel seeds. Heat over medium heat and bring to a simmer. Let it cook for about 10 minutes, stirring now and then, until the apple softens into a purée. Add the diced beetroot and let everything simmer for a few more minutes until the beetroot is warmed through. Sprinkle in the sugar and stir until it dissolves. Let it cook for another 20–25 minutes until the mixture becomes thick, glossy, and jam-like. Just before finishing, stir in the capers and season with salt and pepper. Remove from the heat.
- Spoon the chutney into clean, sterilised jars. Fill them to the top and gently tap the jars on the counter to remove any air bubbles. Seal them right away.
- You can eat the chutney immediately, but it tastes even better if left for a couple of weeks to develop more flavour. Store in a cool, dark place for up to a year. Once opened, keep it in the fridge.
- Serve in a bowl and enjoy!
Zero Waste Tip:
Save the beetroot skins and any vegetable scraps (like onion peels and apple cores) to make a homemade vegetable broth. Just boil them in water with some herbs and strain the liquid for a flavourful base for soups and stews!
