Beetroot Chutney

This recipe goes way back to my childhood. If you live near Melbourne, Australia you will be familiar with the Melbourne Show, which happens every year during the September school holidays. There are show bags, animals, cake competitions, exhibits and lots of stalls showcasing and selling their goods. I haven't been in years, but my parents would take us each year when we were children.

One particular year, for lunch we decided to get homemade beef pies with beetroot chutney, which was being served alongside the pie instead of tomato sauce. It was from then on, that my love for beetroot chutney began. I think I was about 12 or 13 at the time, I can't remember exactly how old, but old enough that my mother allowed me to experiment in the kitchen. The first thing I did was write down all of the things that I thought I could taste. We didn't have a computer, let alone an internet connection at that time, so Googling it, wasn't an option.

Makes - 6-8 cups 

Cost - $10.34

Time - Prep: 20 minutes, Cooking: 1 hour

You will need:

• 2 x 825 g cans of sliced beetroot ($4.00)
• 2 Large Brown Onions ($1.16)
• 2 Large Granny Smith Apples ($1.93)
• Juice of 1 Large Orange ($0.80)
• 330 ml Apple Cider Vinegar ($1.70)
• 365 gm White Sugar ($0.30)
• 1/2 tsp. ground Cloves ($0.15)
• 1 large sprig of fresh Rosemary ($0.30)

Put all of the ingredients into a large pot and mix to combined. Place over a medium-high heat and allow sugar to dissolve and come to the boil. Once the mixture has come up to the boil, lower the heat to low and allow to simmer for an hour.

You can now pour the mixture into sterilised jars and turn upside down to seal. Alternatively, pour into an airtight container and store in the fridge.

I hope you enjoy this as much as I do!

Want to see how I made these?? Watch the video below!