A sweet and spicy chutney to serve beside fall meals, from 100 Jams, Jellies, Preserves & Pickles.
Makes about 9 cups
Beets are another vegetable that can be overabundant at the height of the season, so chutney-making suits them well. The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion. After Thanksgiving, serve this chutney with lamb.
2 pounds raw beets, peeled and coarsely grated
1 pound onions, peeled and chopped
1 ½ pounds cooking apples, peeled, cored, and chopped
3 cups seedless raisins
4 ½ cups malt vinegar or spiced pickling vinegar
4 scant cups sugar
2 teaspoon ground ginger
1. Place everything in a stainless steel preserving pan and stir over a gentle heat to dissolve the sugar. Bring to a boil, and then simmer gently for about one hour until the beetroot and onions are soft and the chutney is thick but still juicy; stirring occasionally.
2. Pour the chutney into hot, sterilized jars and seal.
100 Jams, Jellies, Preserves & Pickles, by Gloria Nicol. Photography by, CICO Books. CICO Books.