Wild Spiced Apple & Beetroot Chutney

I no longer recommend this plant be served to the public.

This plant is not for beginners. Never eat raw. Always wear gloves when gathering.

Please read these important Safety Notes.

With gluts of feral apples, and bags of wild spice in our kitchen, I played around until I came up with this uber-delicious Wild Spiced Apple & Beetroot chutney recipe.

Nourishing, warming and truly scrummy it will warm your ‘cockles’ on these cold, wet Autumnal days.

Wild Spice Recipe Ingredients

  • 2lbs beetroot (peeled and cut into small cubes)
  • 2 onions (finely chopped)
  • 1lb apples (shop bought, but best if scrumped)
  • 2oz raisins
  • 500ml cider vinegar
  • 2tbps of wild spice (equal parts of ground hogweed, alexanders & wild fennel seeds)
  • 1inch piece of fresh root ginger (peeled and chopped finely or grated)
  • 1lb dark, soft brown sugar

Wild Spice Recipe Instructions

  1. Put beetroots, onions, apples and raisins in a preserving pan. Pour over vinegar, add spices and ginger and mix well.
  2. Bring the mixture to the boil, then reduce the heat and simmer for 45 minutes or until vegetables are soft, stirring occasionally.
  3. Add the sugar, stir until it has dissolved, then continue to simmer for 1 – 1½ hours until the chutney is thick and the liquid has been absorbed. Stir continuously near the end of the cooking time. It’s ready when you can pull a spoon through the mix and it stays back so you can briefly see the bottom of the pan.
  4. Spoon into warm sterilised jars. Cover with a waxed paper seal (optional), then screw on the lid.
  5. Store in a cool, dark place for one month before using, although I couldn’t resist the temptation and the first jar got cracked open the very next day. This Wild Spiced Apple & Beetroot Chutney recipe will keep for about a year.

Serves: 3 jam jars

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