Gravetye beetroot chutney

By George Blogg, Head Chef, Gravetye Manor

This vibrant red beetroot chutney has a lovely balance of acidity, earthiness and spices. It’s a perfect recipe to make when beetroot is at its sweetest during the growing season, from early July to October. Once made, the chutney can be stored and enjoyed all year round, making a wonderful accompaniment to cheeses and cold platters or as an addition to sandwiches.

Ingredients

10ml vegetable oil 400g red onion (cut into 1.5cm cubes) 10g salt 15g fennel seeds 10g coriander seeds 8g cumin seeds 1kg raw beetroot (boiled until soft, peeled and grated) 2 lemons (zest and juice) 200ml red wine vinegar 400g ‘Bramley’ apples (peeled, cored and grated) 200g sugar 150ml beetroot juice

METHOD

1 First, add the oil, red onions, salt and seeds to a large heavy-bottomed saucepan. Sweat down until soft, to allow the seeds to gently caramelise and the flavours to be released.

2 Add the remaining ingredients to the pan and bring to a simmer. Cook on a low heat for 1-2 hours (with the lid off), stirring every 5-10 minutes, until the liquid is reduced and the mixture has a thick, glossy consistency.

3 Spoon the hot chutney into sterilised jars and seal immediately. Leave in a cool dark place for at least a fortnight before eating, to allow the flavours to develop and mature.

4 The chutney can be stored in a cool, dark place for up to a year. Once open, keep in the fridge and consume within three weeks.