Beetroot and Ginger Chutney

Our answer

Nigella has a Beetroot And Ginger Chutney recipe in her book Christmas. The recipe is a combination of raw beetroot, cooking or Granny Smith apples, red wine vinegar plus fresh and crystallized ginger. If stored in sterilized jars then the chutney should keep in a cool, dark place for up to 6 months. Once opened the chutney should be stored in the fridge and eaten within one month.

If you have a glut of beetroot to use up then you could consider Nigella's Beetroot Orzotto or make some Scarlet-Speckled Loaf Cakes (these could be frozen for up to 3 months), which are both from Christmas. Nigella's new book, Simply Nigella, also has a recipe for Quick-Pickled Beetroot With Nigella Seeds though as this is a quick pickle it should be kept in the fridge and used within one month.