Being the squirrel that I am - by that I mean that I like to fill jars with pickley things and put them on shelves for the winter - I had a session of making beetroot chutney today. I bought them at House of Bruar the other day on the way back from Inverness.
I love the colour of beets and make this chutney as much for that reason as for their value as winter food.
I use Maggie's recipe and it is an absolute winner. When she first let me try her batch last year I sat down and scoffed the whole jar.
It is basically beets, apples and onions with vinegar, sugar and salt for the pickling. I don't process the jars. I cannot see why this would be necessary as using vinegar is a preserving process itself.
Done, just awaiting the label "Maggie's Chutney, 2009". The gladioli are from Mairi and are just beginning to open. Being an M&S product I know they will last for ages (especially as I place them in the foyer for everyone else to enjoy).
2 comments:
These photos are reminiscent of culinary photography. You have missed your calling!
This chutney looks very good. I have sampled some good chutney in restaurants in London, but here, I have bought a couple of imported jars from India, and they were not very good.
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