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Beetroot, apple and ginger chutney | townfood - recipes, restaurant reviews and food news

Beetroot, apple and ginger chutney


This is a festively red, spiced chutney that goes perfectly with all your Christmas leftovers, from cold turkey and ham, to the remnants of your cheeseboard. I can’t take credit for this recipe, it’s a Nigella creation. I use more ginger than is recommended in the original recipe as I think it adds a good Christmassy kick, but add as much or as little as you fancy. Buy some nice jars (see below) and this makes a great Christmas present.


500gbeetroot (weight when peeled)
1kgbramley apples (weight when peeled and cored)
300gred onions
350gsoft brown sugar
200gcrystalised stem ginger
2 thumbs fresh ginger
1tspground allspice
750mlred wine vinegar



Nigella Lawson

Prep time1 1⁄2 hours
Tagsgift condiment chutney christmas present


Prepare all your ingredients: peel and finely dice the beetroot, peel core and roughly chop the apples, finely slice the onions, grate the fresh ginger and roughly chop the stem ginger.

Then it’s as simple as throwing all the ingredients into a large saucepan, bringing it up to the boil and then reducing the heat so that it simmers gently for one hour.

While this is happening, sterilise your jars.

To do this, preheat the oven to 180°. Wash your jars in warm soapy water and when still damp, put them in the oven for 20 minutes.

If your jars have rubber rims, remove the rims before washing the jars and boil these separately for 2 minutes in water on the hob.

Once the chutney has simmered for an hour, transfer it to the still warm from the oven jars and allow to cool.

Once cooled, seal the jars and refrigerate. The chutney will last for at least a month in the fridge.


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