Beetroot & horseradish chutney

This is a Patchwork Preserves recipe, which Lucie loves dolloped on top of Jerusalem artichoke and pea risotto – it’s also great with cheese.

750g grated beetroot
3 apples, chopped finely
2 onions, chopped finely
350ml cider vinegar
300g demerara sugar
3 cloves garlic
1 tsp salt
3 tbsp freshly grated fresh horseradish

Put all ingredients apart from the horseradish into a large pan. Bring slowly to the boil, stirring regularly.

Cook gently until it thickens to a nice sticky chutney consistency (1 to 1.5 hour). Add the horseradish.

Spoon into sterilised jars and seal.

The horseradish is added just at the end so it keeps its heat and flavour. It also means this won’t keep for as long as usual chutney (eat within a couple of months).

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