Beetroot and Horseradish Chutney

INGREDIENTS:-

  • 750g Grated beetroot
  • 3x Cooking apples-finely chopped
  • 2x Onions-finely chopped
  • 1 inch Ginger-grated
  • 350ml Cider vinegar
  • 300g Demerara sugar
  • 3 Cloves of garlic-crushed
  • 1tsp Salt
  • 3tbsp Grated horseradish from a jar (Tracklements do one)

METHOD:-

  1. Put all of the ingredients (except horseradish) into a stainless steel pan and bring
    slowly to the boil-stirring carefully while the sugar dissolves.
  2. Lower heat and cook gently for 1½ hours until a wooden spoon drawn through the
    chutney shows the bottom of the pan and leaves a channel that doesn’t immediately
    refill.
  3. Add the horseradish and cook gently for another 2 minutes.
  4. Bottle into hot, sterile jars, cover and seal.To download the recipe click here: Download