Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Mark-S on December 24, 2010, 13:43
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Hi hope someone can help tjhis novice chutneteer
i followed the recipe, on the chutney pages of the web-site but when i opened the bottle this week the beetroot was more like the type taken from a pickled beetroot bottle. W not very sweet at all. I made it 27th November - is it simply too soon to open it?
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I think you should just leave it a few more weeks. The vinegar taste in chutney is strong to begin with but it mellows with time. Sure it will taste great in the end :)
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Mine is well over twelve months old and this is really nice.
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Hi hope someone can help tjhis novice chutneteer
i followed the recipe, on the chutney pages of the web-site but when i opened the bottle this week the beetroot was more like the type taken from a pickled beetroot bottle. W not very sweet at all. I made it 27th November - is it simply too soon to open it?
I have a great recipe for sweet beetroot chutney. It is very easy to make and tastes delicious. Let me know if you would like the recipe.
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I think chutney needs about 3 months before it comes into it's own. You will have lost the harshness of the vinegar by then.
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Hi hope someone can help tjhis novice chutneteer
i followed the recipe, on the chutney pages of the web-site but when i opened the bottle this week the beetroot was more like the type taken from a pickled beetroot bottle. W not very sweet at all. I made it 27th November - is it simply too soon to open it?
I have a great recipe for sweet beetroot chutney. It is very easy to make and tastes delicious. Let me know if you would like the recipe.
Yes please, thank you.
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Sweet Beetroot Chutney.
500g raw beetroot
1 medium onion
2 eating apples
250ml malt vinegar
3 tsp grated root ginger
10 juniper berries
3 whole cloves
60g light muscavado sugar
60g sultanas or raisins
Put the washed beetroot in a pan bring to the boil and simmer for 45mis. or until tender.
Remove from the water and leave to cool.
Peel and finely slice the onion.
Roughly chop the apples, removing the core but not the skin.
Put the onions and apples in a large pan then add the vinegar, ginger, juniper berries and cloves.
Bring to the boil and simmer, uncovered, for 15 minutes with the occasional stir.
Peel the beetroot, cut into large dice and stir into the onion mixture, then add the sugar and dried fruit.
Continue cooking for a further 10 minutes, then spoon into warm sterilised jars, seal and keep in a cool dark place. Makes enough for 2-3 450g jam jars. If you want to make a larger quantiy, I find it is better to make several small batches than to double up.
This chutney can be eaten fresh or will keep for 3-4 months unopened.
Good Luck! :)