While chutney may have originated from the Indian Chatni , in Britan, it is thought of as a very British treat. While we make most of our chutneys fresh, spicy and consume almost immediately, the British make them more like a preserve. Fruits and vegetables are simmered with spices, sugar and vinegar and then stored in sterile bottles. The sweet-sharp taste is relished with meat and cheese. Little jars are bought well in advance and homemade chutneys are sealed in them and serve as popular Christmas gifts.
The Beet chutney is a Nigela recipe that I found on BBC Foods* and slightly modified with another recipe that I saw on the Good Food** site. I did not really measure the ingredients but at the end of it I had a fairly interesting product that I have kept away (briefly) so that it absorbs the flavour of the spices. I may not have it with meat and cheese, but will definitely relish it with a roti. If you enjoy Mango Chundo, you will surely like this.
Beetroot - 1 large - finely grated ( you can chop the ingredients if you wish)
Apple - 1 medium - finely grated
Orange - 1 - Squeeze the juice and keep
Orange zest - 1tbsp
Onion - 1 medium - chop finely
Fresh ginger - 1" - chop finely
Brown sugar - 1/2 cup approximately
Salt - 1/2 tsp
Cinnamon - 1"
Clove - 1
Coriander seeds - 1/2 tsp
Red wine vinegar ( I used white ! ) - 1-2 tbsp
Coarsely powder clove, cinnamon and coriander seeds
Take a steel container with a lid.
Add all the ingredients and heat on medium
Bring to a simmer and keep it that way till the beetroot is tender and you get a thick consistency
(This may take upto an hour if you are making large quantities)
Switch off heat.
Keep for 10 minutes
Spoon into sterilised jars.
They say it tastes best after a few days. I made a small quantity as an experiment and I quite like it. I do not think it will last that long. However if sealed in sterile bottles, it can last for 4-5 months if stored in a cool place. Once opened it may need to be refrigerated and consumed in a month's time.