Beetroot and Pear Chutney

Ingredients

Makes 750ml

• 3 medium beetroot - 500g

• 2 medium pears - 300g

• 2 medium onions - 250g

• 200ml red wine vinegar

• 60g soft light brown sugar

• 1/2 tsp ground ginger

• 1/2 tsp ground cinnamon

• 5 green cardamom pods

• 1 tsp salt

Method

The very first thing to do is just boil the beets whole for 40 mins until they have softened. Then remove, drain and leave to cool slightly so they can be handled easily.

Once done put the vinegar in a large pan then peel, core and chop the pears into 1cm dice. Add these to the vinegar and stir around which will stop them from browning. Now dice the onion the same way and add in with the pears.

Your best bet now is to add in the spices before you get all covered in the pink staining from the beets. So add in the ginger and cinnamon along with the sugar and salt. For the cardamom put the pods in a pestle and mortar or use a rolling pin to crush them as much as you can. Remove any large bits of the husk and add the rest to the mix.

Now peel the beetroot which should be easily done now they are cooked just by rubbing your thumb over them and pulling the skin away. Then dice up as you did for the pears and onion into 1cm cubes and add to the pan.

Give everything a good stir around and then bring to the boil before putting the lid on and simmering for another 40 mins to combine all those flavours and soften everything down.

Once cooked use a spoon or ladle to crush about half of the mixture which will thicken the remaining vinegar leaving you with that nice mix of chunks and thick spreadable chutney sauce.

Ladle out into hot sterilised jars and leave in the cupboard for a month or two before using to intensify the flavour. The chutney will keep unopened for 12 months but once opened keep in the fridge and use within a month.