Beetroot and apple jam (chutney)
17/12/2012
A leg of ham served with plenty of bread, salad greens and a set of Warren Elwin’s accompaniments makes a casual buffet meal. They’re also handy fridge fixings for holiday sandwiches.
Ingredients
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| 3 | Beetroots |
| 3 | Apples |
| 1 tbsp | Ginger powder |
| ½ tsp | Chilli powder |
| 2 tbsp | Honey |
| ½ tsp | Salt |
| 2 | Oranges, zest of one and juice of both |
| 50 ml | Cider vinegar |
| 2 sprigs | Thyme |
| 2 | Kaffir lime leaves |
| 2 | Bay leaves |
| 3 | Cloves |
| 1 | Star anise |
Directions
- Peel and grate beetroot and apples into a saucepan. Add ginger powder, chilli powder, honey, salt, the zest of 1 orange and the juice of 2 and cider vinegar.
- Tie a small bunch of thyme, bay leaves, kaffir lime leaves, cloves and a star anise into a muslin bag and add to the mixture.
- Simmer the mixture over a low heat until it reduces and thickens into a jam-like consistency.
- Remove the herbs and store in the refrigerator, or seal into hot jars and gift as tasty Christmas chutney.
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