How to make Beetroot & Elderberry Chutney | Rosie Makes Jam Recipes

Beetroot & Elderberry Chutney

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,
Large, zest and juice
Vinegar, Red Wine
1.2litre
Sea Salt
1 tbsp
Sugar, Demerara
24 oz
670 g

Rosie's Ingredient Calculator

Beetroot
Onions, Red
Apples, Cooking
Elderberries
Ginger, Fresh Root, finger sized
Orange

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.

Method

  1. Wash and rinse the jars and place in a warm oven to dry and sterilise
  2. Peel and chop the onions and beetroot and place in a large preserving pan with the vinegar
  3. Start to cook these while you prepare the remaining ingredients
  4. Peel, core and chop the apples, strip the elderberries from their stalks with a dinner fork and discard any green berries
  5. Add to the pan with all of the remaining ingredients and cook the chutney until reduced and thick
  6. Pot into the warm dry jars and seal tightly
  7. 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

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