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Our Recipes are at the heart of our cooking courses and the best way to create new and mouth-watering recipes is to join us at The Cooking School, but to get you in the cooking mood here are a few of our simple but tasty dishes for you to try at home.
 

Beetroot and Onion Chutney

Saturday 9th October 2010 11:57 AM

For all chutney lovers this Beetroot and Onion Chutney is great served with cheese or cold meats. This recipe makes approximately 200g of chutney.

Ingredients

125g beetroot - cooked in malt vinegar - chopped
150g red onion - peeled and chopped
175g cooking apples - peeled and chopped
2-3 tablespoons Demerara sugar
1/2 teaspoon ground ginger
100ml malt vinegar
1 teaspoon salt

Equipment

sharp knife
chopping board
tablespoon
measuring jug
teaspoon, large saucepan
wooden spoon
clean jam jars
ladle, scraper

How to make it

1. Place all the ingredients in the pan. Stir well and heat gently to boiling.

2. Reduce the heat and simmer for 45-50 minutes. Meanwhile, heat the oven to 140°C/Gas 1.

3. Place the clean jars in the oven to heat for 20-25 minutes.

4. Ladle the hot chutney into the jars, using the scraper to ensure that all the chutney is removed from the pan.

5. When cool, cover the chutney. Serve it with cheese or cold meat.


Posted 11:57 AM | Permalink

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