Beet and Horseradish Chutney

Finally, a beet chutney to fall in love with! I had fresh from my garden beets and fresh made prepared horseradish (from the neighbour’s garden) and a request for beet chutney.  This recipe is based on one from BBC Food, with major “tweets”.

Makes approx. 8 x 250 ml jars

Ingredients

1.5 lbs    raw beets, trimmed, but not peeled

 Zest from 2 unwaxed lemons

100 ml    lemon juice

150 ml    apple cider vinegar

1            red onion, finely diced

2 large    cooking apples, finely diced

200 gr    Granulated sugar

2             Star anise (place in a cheesecloth “package”) 

1/2 cup    raisins (or to taste)

175 ml.    prepared horseradish (Basic horseradish relish recipe)

Directions: '

Wash & trim the beets, but do not peel.  Place the beets in a large pot filled with cold water to cover.  Bring to a boil, then simmer for approximately 45 minutes, until just tender when pierced with a fork.  Remove from heat and leave to cool enough to be able to handle them- remove the skins by lightly rubbing them.  Cut the beets into 1/2 inch cubes and set aside.

Place the lemon zest and lemon juice, vinegar, red onion, apple, raisins, star anise package in a large saucepan.  Place over medium heat and bring to a simmer.  Simmer for ten minutes, stirring occasionally, until the apples soften to a purée consistency.  Add the diced beets and return to a simmer for a few minutes until the beets are warmed.  Add prepared horseradish.  

Sprinkle in the sugar, stir until dissolved.  Taste and adjust the quantity of horseradish if needed.  Cook approximately 30 minutes or until the mixture is thick, glossy and jam like.  Remove from heat.

Spoon the chutney into prepared jars.  Leave 1/4-inch headspace and gently tap the jars on the work surface to knock out any air pockets.  Seal immediately with the two-piece lids.

Process in a steamer canner for 15 minutes.  Carefully remove the cover of the canner and let the jars sit in the canner for approximately five minutes.