To say something is ‘homemade’ these days is often stretching the truth; “I made cupcakes! Oh yeah from a packet mix of course”, I’m sure you have heard plenty of girls telling that fib in the office! Well, I am pleased to say that not only did I grow my own beetroot this year but I made it into my very own homemade chutney.
As you can see, I was graced with a few hefty beasts from the beetroot fairy so I still have a few left over to cook with in the next week or so. Does anyone have any unusual recipes using these babies? Also, I should mention that yes these are definitely beetroot (they look weird, huh?), but they are the yellow variety. Amazingly they taste exactly the same as purple beets, but without the horrific staining when you handle them. I really don’t know why more people don’t grow this variety because they are SO much easier to work with.
Anyway, I found this recipe on Pinterest. I think it originally comes from the BBC website, which is actually where I get a lot of my food inspiration from. You should check it out if you haven’t already. The recipe is super easy, and the ingredients are pretty easy and cheap to get a hold of. My only issue was that my pot wasn’t big enough for the entire mixture, but that was easily solved once I split it between two saucepans. I hope you have time to give this a try, and share any beetroot recipes you have with me in the comments section.
1.5 kg raw beetroot peeled and diced
3 onions chopped
3 apples peeled and chopped
Juice and zest of 3 oranges
2 tbsps mustard seeds
1 tbsp coriander seeds
1 tbsp mixed spice
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar
Mix all the ingredients together and simmer for 1hour and 30 minutess. Remove from the heat and pour into sterilised jars. Apparently it will taste best after 6 months, but I had a wee taste today and it was delish. Can’t wait to see how good it will taste in May!Follow @fifi_reid