Old Ma Donothey’s Beetroot Chutney Recipe

Beetroot Chutney Recipe Submitted by James Wilkie

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.

1. 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.
2. 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.
3. 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.
4. 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.

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