Beetroot, Apple & Prune Chutney
Our apple tree is laden at the moment and the neighbours dropped by with some beetroot - so this chutney happened. I also thought I would experiment with making the chutney in a pressure cooker. This is the time I produce for next seasons catering.
Ingredients
- 1 cup spring onions small chopped
- 1.2 kg Beetroot raw peeled and chopped to 1cm
- 3 ea Apples large I used Peasgood nonsuch
- 500 ml Red wine vinegar
- 500 gm Soft brown sugar
- 1 Tbs Fresh ginger grated
- 1 Tbs Yellow mustard seeds
- 1 cup pitted prunes
- 1 Tbs Ground coriander
- 1 tsp Ground cloves heaped
- 1 tsp Ground cinnamon heaped
Instructions
- In a pressure cooker (insta-pot), place onion, beetroot, apples, vinegar, sugar, mustard seeds, ginger, dates, coriander, cloves and cinnamon.
- Place lid on and bring to pressure. Cook for 25 mins and turn heat off. Allow to de-pressure naturally.
- Take lid off and simmer for a further 20 mins to thicken.
- Place in sterilised jars and lid.
- ***TIP*** I put my jars and lids in the oven in a tray and turn heat to 75. Leave for at least 10 mins at heat and your jars are sterilised and ready to go.
- ***ALTERNATE COOKING METHOD*** Place in normal pot, bring to soft boil then simmer for 1.5 hours.Follow all other steps.
Tried this recipe?Let us know how it was!
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