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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/chutney?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/chutney"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"2"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3512399480915484344"},"published":{"$t":"2017-08-31T04:00:00.001+01:00"},"updated":{"$t":"2022-07-20T18:44:34.762+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chutney"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"preserving"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Beetroot Chutney"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-zLbS5dq67bE\/WZw8aGK_VBI\/AAAAAAABLhQ\/_-cseoO6W1w9OUhV0Pppb39himLhR3VwgCLcBGAs\/s1600\/Cover%252C%2BBeetroot%2BChutney.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1242\" data-original-width=\"1378\" height=\"576\" src=\"https:\/\/4.bp.blogspot.com\/-zLbS5dq67bE\/WZw8aGK_VBI\/AAAAAAABLhQ\/_-cseoO6W1w9OUhV0Pppb39himLhR3VwgCLcBGAs\/w640-h576\/Cover%252C%2BBeetroot%2BChutney.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nI think one of my favourite vegetables has to be beetroot!\u0026nbsp; I just adore it.\u0026nbsp; Steamed, roasted . . . pickled, fried, you name it. Its right there up on the top of my \"Love\" list!\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ELast week we were blessed with some fresh beetroot from a friend's garden and I was in beetroot heaven.\u0026nbsp; I used some of it to make a small batch of this Beetroot Chutney!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-cgKet6cLkHA\/WZw8gqYLMrI\/AAAAAAABLhY\/9evPIbQ8VC0xh9JUZ5ClGQtS78njLfefwCLcBGAs\/s1600\/DSCN3748.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1509\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/3.bp.blogspot.com\/-cgKet6cLkHA\/WZw8gqYLMrI\/AAAAAAABLhY\/9evPIbQ8VC0xh9JUZ5ClGQtS78njLfefwCLcBGAs\/w640-h602\/DSCN3748.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nWhen I moved over here to the UK in 2000 I went back to school and learned how to be a Chef at a local college.\u0026nbsp; One of the first things we were taught to do was make chutney.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is something I have never forgotten and which I have used a lot over these past 17 years.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-HLug77s3El4\/WZw8gKREDRI\/AAAAAAABLhU\/6-HkBMPJ9OEez1X1FHF6so0NSYHjNBr0QCLcBGAs\/s1600\/DSCN3749.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1549\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/4.bp.blogspot.com\/-HLug77s3El4\/WZw8gKREDRI\/AAAAAAABLhU\/6-HkBMPJ9OEez1X1FHF6so0NSYHjNBr0QCLcBGAs\/w640-h618\/DSCN3749.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nWe adore chutney in this house. Its so easy to make and goes very well with oodles of things . . .\u0026nbsp; like cheese and crackers for instance . . .\u0026nbsp; or cold meats.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sX1FvYanbAQ\/WZw8kVBLZ4I\/AAAAAAABLhc\/fEuOLSM9cHYIzuI5Jgb6vBARa4GvtOIiwCLcBGAs\/s1600\/DSCN3750.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1418\" data-original-width=\"1600\" height=\"566\" src=\"https:\/\/1.bp.blogspot.com\/-sX1FvYanbAQ\/WZw8kVBLZ4I\/AAAAAAABLhc\/fEuOLSM9cHYIzuI5Jgb6vBARa4GvtOIiwCLcBGAs\/w640-h566\/DSCN3750.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nThe principles of making a chutney are pretty simple.\u0026nbsp; You want a bit of sweet\/sugar, a bit of acid\/vinegar,\u0026nbsp; a bit of heat\/chilies, some spice\/cinnamon, cumin, etc. and fruit\/raisins, etc. . . . and the main ingredient.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhatever it is you are wanting to use, like today's Beetroot, but also you can do it with mango, plums, tomatoes, whatever . . .\u0026nbsp; the world is your oyster when it comes to making chutney!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4vrDaByXshc\/WZw81w9BUyI\/AAAAAAABLhs\/sqI-eeap88MiPCyvymV5yXTvcg00e52VACLcBGAs\/s1600\/DSCN3751.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1422\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/4.bp.blogspot.com\/-4vrDaByXshc\/WZw81w9BUyI\/AAAAAAABLhs\/sqI-eeap88MiPCyvymV5yXTvcg00e52VACLcBGAs\/w640-h568\/DSCN3751.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4vrDaByXshc\/WZw81w9BUyI\/AAAAAAABLhs\/sqI-eeap88MiPCyvymV5yXTvcg00e52VACLcBGAs\/s1600\/DSCN3751.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\nRecipes for Eastern \n‘chatneys’ begin to appear in cookbooks such as Eliza Acton’s Modern \nCookery for Private Families in the 19th century.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003ESome were fresh, almost a relish, and others were \npreserved and similar to this beetroot chutney I am showing you today. The older recipes were not as sweet as the ready made chutney's we have become used to in modern times.\u003Cspan\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"copy-paste-block\"\u003E\n\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"copy-paste-block\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-yrZx2IzJSkg\/WZw8oBE8aAI\/AAAAAAABLhg\/TE6SkllCKTAOg8MAAJnzA01LHz1Ho4wzACLcBGAs\/s1600\/DSCN3752.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1585\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-yrZx2IzJSkg\/WZw8oBE8aAI\/AAAAAAABLhg\/TE6SkllCKTAOg8MAAJnzA01LHz1Ho4wzACLcBGAs\/w632-h640\/DSCN3752.JPG\" title=\"Beetroot Chutney\" width=\"632\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI kind of winged this when I was making it, hearkening back to what I was taught in my chef's course and this is what I came up with.\u0026nbsp; We were both really pleased with the results.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;What you see here is the bit that didn't fit into the jars. It is delicious. I could eat it simply with a spoon.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Adc1XttO1OE\/WZw80i4E6gI\/AAAAAAABLhk\/DmirIl7QUZsB9a8UU_Vi7EcbQDzct2i9ACLcBGAs\/s1600\/DSCN3753.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1597\" data-original-width=\"1600\" height=\"638\" src=\"https:\/\/4.bp.blogspot.com\/-Adc1XttO1OE\/WZw80i4E6gI\/AAAAAAABLhk\/DmirIl7QUZsB9a8UU_Vi7EcbQDzct2i9ACLcBGAs\/w640-h638\/DSCN3753.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Beetroot Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 2 to 3 small jars\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/beetroot-chutney-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nThis is delicious.\u0026nbsp; You can vary the strength of the heat by upping or reducing the amount of crushed chilies.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n500g beetroot (about 1 1\/4 pounds)\u003C\/div\u003E\n500g red onions (about 1 1\/4 pounds)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 clove of garlic, bruised\u003C\/div\u003E\nsplash of olive oil\u003C\/div\u003E\n50g demerara sugar (1\/4 cup, turbinado)\u003C\/div\u003E\n1 TBS honey\u003C\/div\u003E\n1 TBS freshly grated gingeroot\u003C\/div\u003E\n5 whole cloves\u003C\/div\u003E\n5 whole peppercorns\u003C\/div\u003E\n1 broken cinnamon stick\u003C\/div\u003E\n150ml cider vinegar (2\/3 cup)\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\npinch hot chili flakes\u003C\/div\u003E\na handful of mixed dried fruit (sultanas, currants, candied peel)\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-C0TRL8kO-5g\/WZw809J8AGI\/AAAAAAABLho\/ldpoEDkrifMY9EQSLsmPWLLQBr_2aeYmwCLcBGAs\/s1600\/DSCN3755.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1584\" data-original-width=\"1600\" height=\"632\" src=\"https:\/\/4.bp.blogspot.com\/-C0TRL8kO-5g\/WZw809J8AGI\/AAAAAAABLho\/ldpoEDkrifMY9EQSLsmPWLLQBr_2aeYmwCLcBGAs\/w640-h632\/DSCN3755.JPG\" title=\"Beetroot Chutney\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nPeel\n and chop your beetroot and onion.\u0026nbsp; Heat a splash of olive oil in a \nlarge saucepan.\u0026nbsp; Add the beetroot and the onions.\u0026nbsp; Cook over low heat \nand sweat for about 15 minutes, taking care not to let it brown or burn,\n you just want it to have begun softening.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAdd the remaining \ningredients.\u0026nbsp; Bring to the boil, then reduce to a very slow simmer.\u0026nbsp; \nCook, stirring occasionally, over very low heat for about 45 minutes \nuntil thick and chutneyish.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you think it is going too dry before it \nis done you can add a splash of vinegar to keep it looking glossy and \nmoist.\u0026nbsp; When it is done, spoon into 3 hot sterilized jars and seal \nimmediately while still hot.\u0026nbsp; Store in a cool dark place.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-KcFVUEMmisE\/WZw83RvtsKI\/AAAAAAABLh0\/98bls2GRbAArFBz4usXFA05GvYkI5DOuQCLcBGAs\/s1600\/DSCN3760.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Beetroot Chutney\" border=\"0\" data-original-height=\"1549\" data-original-width=\"1527\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-KcFVUEMmisE\/WZw83RvtsKI\/AAAAAAABLh0\/98bls2GRbAArFBz4usXFA05GvYkI5DOuQCLcBGAs\/w630-h640\/DSCN3760.JPG\" title=\"Beetroot Chutney\" width=\"630\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u0026nbsp;I have decided that beetroot is not the most photogenic crayon in the box, but what the hey.\u0026nbsp; Taste counts for a lot and this chutney is most delicious!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3512399480915484344\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/beetroot-chutney.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3512399480915484344"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3512399480915484344"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/beetroot-chutney.html","title":"Beetroot Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-zLbS5dq67bE\/WZw8aGK_VBI\/AAAAAAABLhQ\/_-cseoO6W1w9OUhV0Pppb39himLhR3VwgCLcBGAs\/s72-w640-h576-c\/Cover%252C%2BBeetroot%2BChutney.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-239837832901822451"},"published":{"$t":"2012-07-31T04:00:00.004+01:00"},"updated":{"$t":"2020-08-15T11:59:36.339+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chutney"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nigel Slater"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"}],"title":{"type":"text","$t":"Nigel's Hot and Sweet Plum Chutney"},"content":{"type":"html","$t":"\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm9.staticflickr.com\/8144\/7676789708_eb4e62b6bf_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_936\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI somehow found myself with an abundance of summer plums this week.  I had been sent some in my veggie box three weeks in a row . . . and we just hadn't gotten many eaten, and so I decided that I wanted to use them up pronto, before they went off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7125\/7676787226_fc1e8c3591_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_955\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI didn't feel like making a cake or a crumble . . . although to be sure those are very tasty things indeed.  We have had rather a lot of them lately though . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7133\/7676775336_0deca5e277_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_986\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided instead to make a tasty plum chutney.  I ran across this delicious looking one of Nigel Slater's in book two of his Tender series . . . the fruit volume and so I decided to make that one.  You all know how I feel about Nigel Slater . . . I love his cooking style and ethos . . . he \u003Cspan style=\"font-size: 180%;\"\u003E\u003Ci\u003Eis \u003C\/i\u003E\u003C\/span\u003Emy all time favourite chef\/person!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm9.staticflickr.com\/8014\/7676778666_b94102b6c3_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_980\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHis recipes are never frou frou . . . they always turn out . . . and most importantly they are always delicious!  He cooks the way I like to cook and the way I love to eat.  What more could you ask for???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm9.staticflickr.com\/8432\/7676781502_00216399fb_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_1032\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChutney is one of those things that tastes fabulous right after you cook it . . . and then . . . magically within a few days it starts to taste better and better . . . it becomes positively scrummy, much like a stew and soup tastes infinitely better when ripened so it is with a chutney.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7260\/7676784406_278be29e46_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_970\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHe doesn't let us know exactly how much it will really make in his recipe, but I \u003Ci\u003Edid\u003C\/i\u003E get two half litre Kilner Jars of the stuff, and then about 3\/4 of a Bon Maman jar.  Of course I could not resist tucking into the open jar today . . . even though I know it will taste even better in a few days time.  Today it tasted rather jammy, and quite delicious.  It went down well with a buttered piece of  a Polish rye bloomer . . . some thinly sliced roasted ham . . .  and a few shorn slices of a good and strong British Cheddar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7113\/7676764396_2a7cf1f6cf_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_1095\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPerfection.  Now this is good eating.  Simple ingredients.  Not a lot of effort, but maximum flavour.  I can't wait to see how good it is in a few days time!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7123\/7676759188_b96397784f_m.jpg\" height=\"328\" id=\"yui_3_5_0_3_1343658014552_899\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"370\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do so love a simple lunch . . . don't you???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Nigel's Hot and Sweet Plum Chutney\" border=\"0\" class=\"pc_img\" src=\"http:\/\/farm8.staticflickr.com\/7119\/7676761588_d940dde0d2_m.jpg\" height=\"360\" id=\"yui_3_5_0_3_1343658014552_887\" thumbdata=\"\" title=\"Nigel's Hot and Sweet Plum Chutney\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Nigel's Hot and Sweet Plum Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes several jam jar's worth\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/nigel-s-hot-and-sweet-plum-chutney\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis  gets better tasting as days go by.  If you can do it, let it ripen for a  couple of weeks.  You will be rewarded with a real taste treasure.   Perfect to serve with cold meats and cheeses.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n750g of plums (about 1 1\/2 pounds)\u003Cbr \/\u003E\n350g of onions (about 3\/4 pound)\u003Cbr \/\u003E\n125g of raisins (about 3\/4 cup)\u003Cbr \/\u003E\n250g of  light muscovado sugar (1 1\/4 cups)\u003Cbr \/\u003E\n1\/2 tsp of crushed dried chillies\u003Cbr \/\u003E\n2 tsp yellow mustard seeds\u003Cbr \/\u003E\n150ml of apple cider vinegar (5 1\/2 fluid ounces)\u003Cbr \/\u003E\n150ml of malt vinegar (5 1\/2 fluid ounces)\u003Cbr \/\u003E\na cinnamon stick broken in two\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHalve  the plums, discarding the stones.  Peel and roughly chop the onions.   Put the fruit and the onions into a large heavy bottomed saucepan.  Add  the remaining ingredients.  Bring the mixture to the boil, then reduce  the heat to low.  Simmer on low heat, stirring occasionally, for about  an hour.  (DO not forget to stir it occasionally as it may catch if you  don't and you don't want that to happen!)  Pour into hot and sterilized  jam jars.  Seal."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/239837832901822451\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/nigels-hot-and-sweet-plum-chutney.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/239837832901822451"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/239837832901822451"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/nigels-hot-and-sweet-plum-chutney.html","title":"Nigel's Hot and Sweet Plum Chutney"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}}]}});