Beetroot & Elderberry Chutney

Name: Beetroot & Elderberry Chutney
Yield: 12-16 jars
Ingredients: 3lb Beetroot; 1lb Onions, Red; 2lb Apples, Cooking; 1lb Elderberries; 1 tbsp Ginger, Fresh Root, finger sized; 3 each Garlic Clove; Orange, Zest and Juice; Vinegar, Red Wine; 1 tbsp Sea Salt; 24 oz Sugar, Demerara

Superb Autumn chutney made with a hedgerow harvest

Ingredients

Beetroot,
Peeled and chopped

3lb

1.4kg

Onions, Red,
peeled and finely sliced

1lb

450 g

Apples, Cooking

2lb

900 g

Elderberries

1lb

450 g

Ginger, Fresh Root, finger sized,
Peeled and shredded

1 tbsp

Garlic Clove,
finely chopped

3 each

Orange, Zest and Juice,
Large, zest and juice

Vinegar, Red Wine

1.2litre

Sea Salt

1 tbsp

Sugar, Demerara

24 oz

670 g

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Method

Wash and rinse the jars and place in a warm oven to dry and sterilise
Peel and chop the onions and beetroot and place in a large preserving pan with the vinegar
Start to cook these while you prepare the remaining ingredients
Peel, core and chop the apples, strip the elderberries from their stalks with a dinner fork and discard any green berries
Add to the pan with all of the remaining ingredients and cook the chutney until reduced and thick
Pot into the warm dry jars and seal tightly
Store in a dark place - delicious with cold meats - a great Boxing Day chutney

How long will it take to make?

How much?

12-16 jars

Look after it

Store in a dark, cool place for up to a year

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator