[denbo73]

Any good recipes for beetroot chutney.

[supersprout]

You'll never make enough of this if your family likes beetroot. Dead easy

*Beetroot and Apple Chutney*

12oz finely chopped onions
21b cooked beetroot, peeled and diced
12oz cooking apples, diced (weight when peeled)
3/4 pint white vinegar
1tsp pickling spices
12oz sugar
1tsp salt

Put onions, beetroot and apples into a pan with vinegar, tie pickling spices in a loose muslin bag and add to the pan.  Simmer until the apples are soft and then add sugar. Stir and boil steadily until the chutney reaches desired consistency.  Add salt, remove spices and spoon into jars.

[Beetybops]

This is a Rick Stein recipe that I've been using for quite a few years now.  I get requests from friends for jars of this all the time.  Best to reduce the quantity of chilli if you don't like too much heat though.  The ginger gives a really warm taste.  

2lb raw beetroot shredded
1lb onions chopped
1 1/2lb cooking apples, peeled cored and chopped
1lb raisins
3 tbsp ground ginger
2 tsp dried chilli flakes
2lb granulated suger
2 pints malt vinegar
1 1/2 oz salt
Juice of 1 lemon

Just chuck it all in a large pan, heat slowly to disolve sugar and then bring to boil and simmer for about 2 hours until thick.  It will thicken as it cools too.

[Wobblymoo]

If you've never tried it and have a glut of beetroot, chocolate beetroot cake is wonderful. I puree a load of beetroot and freeze it especially to make this.
30g cocoa powder
115g plain flour
1.5 tsp baking powder
pinch of salt
170g caster sugar
240ml corn oil
1 tsp vanilla essence
3 whole eggs, beaten
125g beetroot, pureed
90g plain dark choc, chopped into small pieces

Sift cocoa, flour, baking powder & salt into a bowl and mix in the sugar.
All the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well.
Grease an 18cm cake tin with butter and pour in the mix.
Bake for 50mins at 375F/190C/Gas 5 until a skewer comes out clean.

[Ginabelle]

I have made this this week - it is fantastic - 

If you've never tried it and have a glut of beetroot, chocolate beetroot cake is wonderful. I puree a load of beetroot and freeze it especially to make this.
30g cocoa powder
115g plain flour
1.5 tsp baking powder
pinch of salt
170g caster sugar
240ml corn oil
1 tsp vanilla essence
3 whole eggs, beaten
125g beetroot, pureed
90g plain dark choc, chopped into small pieces

Sift cocoa, flour, baking powder & salt into a bowl and mix in the sugar.
All the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well.
Grease an 18cm cake tin with butter and pour in the mix.
Bake for 50mins at 375F/190C/Gas 5 until a skewer comes out clean.

If you've never tried it and have a glut of beetroot, chocolate beetroot cake is wonderful. I puree a load of beetroot and freeze it especially to make this.
30g cocoa powder
115g plain flour
1.5 tsp baking powder
pinch of salt
170g caster sugar
240ml corn oil
1 tsp vanilla essence
3 whole eggs, beaten
125g beetroot, pureed
90g plain dark choc, chopped into small pieces

Sift cocoa, flour, baking powder & salt into a bowl and mix in the sugar.
All the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well.
Grease an 18cm cake tin with butter and pour in the mix.
Bake for 50mins at 375F/190C/Gas 5 until a skewer comes out clean.

[B_and_D]

This is a Rick Stein recipe that I've been using for quite a few years now.  I get requests from friends for jars of this all the time.  Best to reduce the quantity of chilli if you don't like too much heat though.  The ginger gives a really warm taste.  

2lb raw beetroot shredded
1lb onions chopped
1 1/2lb cooking apples, peeled cored and chopped
1lb raisins
3 tbsp ground ginger
2 tsp dried chilli flakes
2lb granulated suger
2 pints malt vinegar
1 1/2 oz salt
Juice of 1 lemon

Just chuck it all in a large pan, heat slowly to disolve sugar and then bring to boil and simmer for about 2 hours until thick.  It will thicken as it cools too.

Have just made this - in case anyone else stumbles across the recipe I'd consider reducing the amount of sugar and vinegar - it is very sweet and acidic (maybe that's just me though).

[cheshirecheese]

As an alternative to beetroot chutney, I also do spiced pickled beetroot and red onion, either on their own or layered with mooli (I mentioned this one in response to a previous thread about a glut of radishes!).  I love it, because of the difference in texture between the softer beetroot and the crunchy mooli, but you can just make it with sliced beetroot and a little red onion if you prefer. 

1. To keep maximum colour and flavour in the beets, cut the leaves off but leave a couple of millimetres of stalk on top to ensure you don't cut through the skin.  Wrap them all up in a piece of foil, and then bake in a medium oven for anything up to three hours until just tender (the timing obviously depends on how big they are).
2. When cool enough to handle, peel off the skin and slice.  Layer in jars with thin slices of red onion and the mooli if using. 
3. Cover with spiced vinegar (I prefer wine or cider vinegar over malt as it allows the flavours to come through).  The spicing is up to you, but for every 200ml of vinegar, I generally add 2tsp sugar, 1tsp allspice berries, 1tsp black peppercorns and half a tsp of cloves.  You can make the vinegar up using a spice bag, but I prefer to put everything in loose so that the spices go into the jar and keep flavouring the contents.

[Growster...]

This is a Rick Stein recipe that I've been using for quite a few years now.  I get requests from friends for jars of this all the time.  Best to reduce the quantity of chilli if you don't like too much heat though.  The ginger gives a really warm taste.  

2lb raw beetroot shredded
1lb onions chopped
1 1/2lb cooking apples, peeled cored and chopped
1lb raisins
3 tbsp ground ginger
2 tsp dried chilli flakes
2lb granulated suger
2 pints malt vinegar
1 1/2 oz salt
Juice of 1 lemon

Just chuck it all in a large pan, heat slowly to disolve sugar and then bring to boil and simmer for about 2 hours until thick.  It will thicken as it cools too.

Have just made this - in case anyone else stumbles across the recipe I'd consider reducing the amount of sugar and vinegar - it is very sweet and acidic (maybe that's just me though).

We've done exactly that, but with green tomatoes not beetroot, and left out the sugar entirely - the vinegar acts as the preservative.

There's a couple of weeks to go before we can sample it - it takes a month to 'meld'...