Caramelised Beetroot and Onion Chutney

I came downstairs yesterday to find the kitchen work surface covered in fresh muddy beetroots pulled straight from the ground only seconds before. In the spirit of freshness I set about devising a recipe for some tasty beetroot chutney. I have to say they have never really been top of my list when it comes to prioritising my favourite root vegetables, parsnips are right up there, and until recently my only experience of the purple stain monger was in my mother’s radioactive coloured ‘Créme Fraiche and diced Beetroot’.

Whilst chopping in the Petersham kitchen I was priveed to the joys of roasted red beets in balsamic glaze, and golden beets tossed in oil, lemon juice and tipico cheese (not entirely dissimilar to parmesan).

This new found affability in a previously untrusted vegetable accompanied with the sheer quantity I had before me could only have meant one thing; chutney.  

Ingredients:

1.5kg red beetroots

2 large cooking onions, diced

1 large red onion, diced

1 sweet romano pepper, roasted to brown, chopped

3 large red chillies, finely chopped, seeds left in

2 tablespoons of olive oil

2 large cloves garlic, mashed

500ml red wine vinegar

250ml balsamic vinegar

500g light brown muscovado sugar

2 tspns ground cinnamon

2 bay leaves

Method:

1. In a large pan blanch the beetroots in boiling, salted water for 20 minutes. Drain in a colander and run under cool water and pull the skins off with your hands. Wear plastic gloves if you don’t want to stain your fingers. When all the beets are done dice them into small cubes.

2. In the same pan heat the oil over a medium heat and add the onions, coat in the oil and soften but don’t brown. Add the beetroot, garlic, chilli, romano pepper, bay leaves and cinnamon, mix thoroughly whilst adding the balsamic and red wine vinegars. Finally add the sugar and mix through so it dissolves.

3. Simmer over a medium to low heat until the chutney reduces to a thick consistency, stirring occasionally. When all the liquid is absorbed and you can spoon the chutney to one side without it slopping back, it is done. This took me between 4 and 5 hours.

4. Leave to cool completely before transferring to a handful of empty jam jars, leave in the cupboard to settle for at least a week before eating. It goes deliciously with extra mature crumbly cheddar and water biscuits.