Wednesday, 2 August 2017

Beetroot Chutney using local Cider Vinegar

Back in 2014 I posted my recipe for Beetroot Chutney on this blog rather than my other blog Mrs Mace Preserves.  Once again there are lovely beetroots in the market. I trailed through my books and on line for another recipe.  I had got rather excited and bought a little too many bunches.  I upsized the quantities to match 1.5Kg prepared beetroot.  I think 1 Kg gives about the right number of jars for home consumption.  Friday evening when Mr S was out playing was time to get out the chopping knives and boards.

I ended using my own recipe....dear reader!  However for the first time since moving, I used a locally bought and made cider vinegar.  This latest purchase from Earthfare Glastonbury comes from a small holding within Somerset: Honey Pot Farm.  The vinegar is unfiltered and unpasturised and has a lovely golden colour, it tastes good with great cider and appley flavours...we have a little tipple diluted in water for medicinal purposes each day...but the greater quantity goes into my preserves.  I wonder whether we shall come across a cider vinegar tasting or competition now we are in Somerset.  If you know of any, please do link them into this post.

Each time I make this chutney, I may slightly vary the blend of spices.  Instead of dried ginger I used some fresh ginger very finely chopped.

It was red onions....

and having first cooked the beetroot for 20 minutes in the pressure cooker, they were very easy to chop up.

Some time later, with many jars washed and sterilised it was time for potting them up.

Not bad for an evening's work: output 6 large and 9 medium jars of chutney...lots of lovely chutney stashed away, ready to enhance many a supper or lunch: great with goat's cheese, cheese mac, cold meats etc....

My hero returned in time to rescue me by helping;  clearing and washing up with beetroot deserves a medal!

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