Hannah and I have already made Christmas puddings, and are in the process of creating jars of delightfully festive goods for sale on the day. I'd made some red onion marmalade but to be honest, it wasn't up to much (I'd used a recipe with butter. Don't). So simplicity, I have found, is most certainly the key. The recipe for this beetroot chutney called for basically chucking everything in the pan and leaving it. Having consulted Nigella she seems to agree. So far, so good.
Here's the recipe:
Beetroot Chutney
(makes 3x350ml jars)
500g cooked beetroot (got from Jaimie’s Dad’s garden), chopped into largish rough chunks
2 red onions sliced
1 white onion siced
200g granulated sugar
150ml red wine vinegar
100ml apple balsamic vinegar
50g sultanas
2 tsp mixed spice
1 tsp fresh ginger grated
Salt & pepper
Put all the ingredients into a pan with a lid. Put over a medium heat with the lid on, stirring every 5 or 10 minutes (to prevent it sticking to the bottom). Leave on the heat for 40 minutes, to make sure the onions are sticky and fully cooked through, the acidity is gone from the vinegar and the sugar is totally dissolved. Allow to cool.
Sterilize your jars and transfer the cooled mixture. The chutney should be left for 4 weeks to mature and will go well with cold meat, and I think smoked trout.
And here are the jars:
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