Prep time:
Cooking time: 1 hour 15 minutes
Total time:
Serves:
1kg Bramley (Cortland or Granny Smith) apples, peeled, cored and sliced weight
2kg raw beetroot (beet), peeled and roughly chopped
1kg soft light brown sugar
450g sultanas or golden raisins
3.5tbsp salt
1tbsp ground ginger
1 small onion, finely chopped
500ml malt vinegar
Chutney is a great way of using up gluts of produce – we often have lots of beetroot in the garden at Great Dixter. This recipe is courtesy of Mary Coward, mother of Tom Coward, head gardener at Gravetye Manor.
The chutney can be eaten immediately, although I think it’s best stored in a cool place and enjoyed after a year. The Great Dixter Cookbook is published by Phaidon £24.95. Wealden Times readers can buy it with a 30% discount and free UK shipping, using the code DX30 at phaidon.com/dixter offer open until 25 June 2018. Aaron Bertelsen is appearing at The Garden Hub at the Wealden Times Midsummer Fair.
- words: Aaron Bertelsen
- pictures: Andrew Montgomery
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