Lynn's Prize-Winning Beetroot Chutney

Course: Main

Servings: 2 medium jars

Prep Time: 30 minutes

Cook Time: 60 minutes

  • Whole cooked beetroot - 300 grams (cut into 5mm dice)
  • Onion - 150 grams (peeled and chopped)
  • Cooking apples - 120 grams (peeled and chopped into 5mm dice)
  • Demerara sugar - 40 grams
  • Ground ginger - 1/4 tsp
  • Malt vinegar - 80 ml
  • Sea salt - 1 tsp
  1. Mix ingredients together in a large stainless steel pan leaving a 1 inch space at the top.
  2. Bring the mixture to the boil, stirring continuously to dissolve the sugar.
  3. Cover and simmer gently for 45 minutes, stirring occasionally.
  4. Pour into clean, sterilized jars and seal with a lid. Allow to cool and then check the lids to make sure they are sealed.
  5. Leave for a few months to develop in flavour before opening and serving with Unst oceanic oatcakes and Shetland cheese.