Beetroot Chutney

After making several bottles of jam a few months ago, I want to try making chutney and preserve.  Beetroot is one of my favourite purple vegetable, however it does stain your hand after handling.  So if I only get my hands dirty for once and enjoy the chutney for a few months in a bottle, that's not a bad idea! It's also a nice gift for Christmas.

I serve it with turkey minced burger and it is tasty enough that you can skip the tomato sauce!

Beetroot Chutney
(make 2 bottles, about 3 cups)

3 beetroot (500g)
1 teaspoon ground cumin
1/2 cinnamon stick
2 cardamon pods, bruised
2 green apples (400g), chopped
1/2 red onion (85g), finely chopped
1 cm ginger, chopped
1 garlic glove, finely chopped
1/2 cup white sugar
1 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt

Method

1. Keep the skin on the beetroot and cook with boiling water in pan or microwave till cook.  Use a fork to poke into the beetroot, if it gets in then it's ready.  Drain.
2. Cool then peel the skin off.  You can wear gloves to prevent the juice stain on you hands.
3. Chop half the beetroot into fine dice, blend the remaining beetroot till smooth.
4. Put the beetroot puree, apple, onion, ginger, garlic, sugar, vinegar, lemon juice and salt in a saucepan.  Add in spices (you can tie spices in muslin bag), make it to the boil, then simmer for 30 minutes.  Add chopped beetroot and simmer for 10 minutes more.
5. Store chutney in sterilised jar and it can keep in the fridge for 3 months.

Source: modified and adopted from the cookbook, "The Australian Women's Weekly: Classic Preserves Jams Chutneys Relishes"