1.25kg of beetroot, cooked, peeled and finely chopped
- 250g raisins
- 2 onions finely diced
- 1tbsp salt
- 1tbsp allspice
- 4 whole black pepper corns
- 150g brown sugar
- 500ml white vinegar (any vinegar will do really)
Being able to make chutneys, relishes and pickles is a pretty good trick to have up your sleeve if you ask me. It’s an easy way to bring a relatively bland or boring dish to life. It gives you that hit of sweetness, spice and acidity that might be missing.
We use this recipe alongside our chicken liver parfait. It helps cut through the richness and also compliments the salty, crispy chicken wings that we serve with it.
Firstly, prepare the beetroot.
While the beetroot is cooking, get the other ingredients ready. Add them all to a saucepan and bring to the boil, then reduce to a low heat. Be sure to stir regularly so it doesn’t catch on the bottom. As soon as you have the cooked beets peeled and chopped, add those in too. Continue cooking until you have a nice, thick finished chutney. This should take about two hours (ish).
We add a generous rosemary sprig into ours at the start which I quite like. But if you’re not a rosemary fan, you could leave it as the standard recipe.
This make roughly two litres, so you could store in sterilised mason jars for ages, or alternatively in containers in the fridge for a couple of weeks.