Beetroot and Apple Chutney.
1kg. cooked beetroot, peeled and cut into small cubes.
2 medium onions, chopped
450g peeled and chopped cooking apples.
500 ml vinegar
grated fresh ginger, bruised dried ginger root or about a teaspoon ground
1 teaspn salt
Put all the ingredients except the beetroot into a pan and cook until onion is tender and the mixture has reduced, about 30 mins. Add the beetroot and simmer for another 15 minutes, or until thick enough to be called a chutney.
Sometimes, when using ingredients like apple or rhubarb which produce a lot of liquid themselves I will boil down the sugar and vinegar before I add any solid ingredients. I have never found any difference in the keeping quality and it does reduce the time you spend in the kitchen.
Beetroot and Orange Relish,
My favourite preserved beetroot recipe.
450g cooked, chopped beetroot
450g chopped onion
2 oranges, grated rind and juice,
1 teaspoon salt
6 star anise
1 teaspoon fennel seed
Put the star anise, fennel seeds, sugar and vinegar in a pan and slowly bring to the boil, add the chopped onion, orange juice and rind, and simmer until the onion is cooked and the liquid is becoming syrupy, add the chopped beetroot and continue cooking until the mixture is fairly thick. I fish out the star anise before bottling. If you have time you could infuse the vinegar with the star anise a few hours before making the chutney, but the flavour is quite pronounced anyway.
I have also made this relish from previously home-pickled plain beetroot, topping up the vinegar from the jar to make slightly under the 500ml, presuming that the pickled beetroot would have absorbed some of the pickling liquid.