Beetroot, apple and date chutney
Photo by Babiche Martens
Anything with beetroot is a favourite of mine. Making it the base of this chutney ensures it goes a long way. The chutney is perfect to place in small jars and give as a gift. We all like to receive something home-made, tasty and practical. It won't last long, though. It is fabulous on a ploughman's platter, alongside a hot stuffed chicken breast or in a sandwich to give it a lift. Makes 8 cups.
- In a large pot, place onion, beetroot, apples, vinegar, sugar, mustard seeds, ginger, dates, coriander, cloves and cinnamon.
- Bring slowly to a simmer, stirring occasionally, then continue to simmer for 1¼ hours until apples are mushy and beetroot tender and soft. Stir occasionally during cooking.
- Let it sit for 15 minutes before you pour into sterilised jars. Seal while hot.
- If you can leave it for a month it will improve, but it can be eaten straight away. It will last up to 6 months in a cool, dark space.