Thursday, 6 September 2012

Beetroot, Greengage and Chilli Chutney

1 pint cider vinegar
1/4 pt rice vinegar
splash of  beetroot vinegar, splash of gherkin vinegar
5 medium beetroot
250g greengages
1 inch fresh ginger
1 orange
peel and zest of one lemon
2 cabbage leaves
8 very hot green chillis
1 onion
5 cloves garlic
200g sugar
spices: cardamon, cumin, coriander, star anise, cinnammon, cloves
a bunch of lemon thyme
handful of bay leaves

Roast the beetroot. Chop it up small along with everything else. Boil for a couple of hours. Bottle.

I'll let you know how it tastes in the winter!

1 comment:

  1. Very hot, although of this depends on the chillis you use. Mine were evil ones from a Chinese supermarket. it would also probably be better with less sugar. I'll halve the amount next time. Note also that any plum-like fruit will probably do instead of greengages.