I got this recipe from my mother-in-law so it’s named (jokingly) after her. This is a very sweet chutney and is delicious with ham, sausage, pork pie, cheese and savoury snacks.
I have made this many times and often at the request of family and friends who tell me as soon as they run out of the last lot I gave them.
It keeps indefinitely (so I am told) but it never lasts too long in our house. I have recently used some I made over a year ago and it was delicious.
Ingredients for Old Ma Donothey’s Beetroot Chutney :
- 1lb beetroot
- 1lb cooking apples
- 1lb onions
- 1lb sugar
- ½ pint malt vinegar
Method for Old Ma Donothey’s Beetroot Chutney:
To make any quantity use equal weights of beets, onions, apples and sugar.
- Boil beets in their skins for at least 30 minutes. Drain, allow to cool enough to be handled, then peel. Dice into 1cm pieces and put to one side.
- Dice onions to about the same size as the beets. Peel and chop cooking apples (size not important as they will reduce to a pulp when cooked). Soften the onions in a little vegetable oil in a large jam pan until they become translucent.
- Cover with the vinegar and add all the other ingredients. Boil vigorously until the apple has reduced to a pulp and the chutney takes on the consistency of jam and coats the back of a wooden spoon. This never takes the same amount of time it can be 20 minutes or an hour so be patient.
- Once done allow to cool slightly and then pour into sterilized jars. I do mine in the dishwasher, it’s the easiest way.
Makes approx 3 x 500g jars.