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Fooderella makes...

Strawberry & Beetroot Chutney

Claudia Keller

Summer is on its way out so it is the perfect time to preserve summer fruits and berries for those coming autumn and winter days. 

I had a basket of strawberries and two beetroots sitting idly next to each other in the fridge. Colourwise they complement each other perfectly so I thought they would work well together in a chutney, too. 

If you want to give it a try, here's the recipe:  

Wash and dice 350g strawberries. 

Dice two medium sized cooked beetroots (approx. 350g).  

Put the strawberries and beetroot n a pan and add:  

1 diced onion (medium-large), 1 heaped teaspoon grated ginger, 1 crushed clove of garlic, 1 teaspoon of rosemary salt, 1 teaspoon of yellow mustard seeds, 80g sugar, 1 dl red wine vinegar, and in a tea bag 1 teaspoon of black peppercorns and 1 crushed stem of lemongrass. 

Bring to the boil and let it bubble away until it has the desired consistency,  i.e. until you have a thick gooey sauce. 

Away with it into jars and enjoy with goat's cheese or grilled meat, possibly also fish (not tested yet).  

Ready for the heat... 

Ready for the heat... 

Looking and tasting mighty fine.  

Looking and tasting mighty fine.  

As strawberries and beetroot are a rather bold combo I poured the chutney into smaller jars (125ml per jar, the whole amount fitted into exactly 6 of them). 

Jarred and labelled.  

Jarred and labelled.