Recipe: Beetroot + Horseradish Chutney

I had to have a go at creating this myself after a craving that could not be satisfied! I purchased a jar on holiday and opened it to find that it had fermented and fizzed up out of the jar. I am now highly addicted to this chutney... and am usually making in double batches. I would suggest a good movie for prepping as it takes a while to chop the beetroot into tiny cubes! The horseradish is a subtle element to this recipe as you don't feel the heat once it been cooked, so you can play with amounts here adding more if you fancy it. If you like it sweeter, add a glug of pomegranate molasses.

Makes: A few small jars!

Ingredients:

750g cubed raw beetroot (about 4 medium sized beets)

160g horseradish root (grated)

150g balsamic vinegar

150g red wine vinegar

300g caster sugar

20g pomegranate molasses (optional)

3tsp coriander seed

15g sea salt

3 lrg shallots (finely chopped)

Juice of 1 lemon

Dissolve the sugar slowly in a pan with the balsamic and red wine vinegar. Add the beetroot, shallots, coriander + sea salt. Simmer for a good 40 mins, then add the horseradish.

Simmer and stir occasionally until all the liquid has dissolved. A good way to check this is by running a spatula across the bottom of the pan, if you have a thin layer of thick liquid that stays parted as you run through it, you're there. It will never completely disappear, unless you leave it to go to far!

Taste. You will probably need some acidity. Add the lemon slowly, stir and taste. At this point I would decide whether to add the molasses. Stir and taste.

To sterilise your jars put them in the oven for 20mins at 160degrees. Leave to cool slightly, then add your chutney. This chutney is pretty good to use right away, but a good week or more will make it a little tastier. This chutney keeps well!