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–+ servings

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.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours 6 minutes
Servings 4 500 gm jars

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.
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