Smooth Beetroot Chutney

First wash 10-12 340g/12oz jam jars in hot soapy water, rinse and place upside down in a warm oven 50-100 deg C to dry and sterilise. A dishwasher can be used as long as the jars are dry at the end.

Prepare all of the first three ingredients by peeling and chopping – this doesn’t need to be too fine as they will be processed later.

Place all ingredients together in a large pan and bring to the boil, reduce heat and simmer until soft, stirring frequently, about 1 hour to 1 1/2 hours.

Turn off the heat and use a stick processor in the pan to blend until smooth. Alternatively place in the goblet of a liquidiser, or bowl of a food processor and blend in small batches until everything is fairly smooth. Pour into a clean pan as you go and stir together to combine the batches. Reheat the chutney before ladling through a jam funnel into the hot, sterilised jars. Seal with twist on lids immediately and leave to cool.

This chutney can be used straightaway and makes a superb addition to any cold buffet or as a spread with cold meats or tasty cheese in sandwiches.

Keep in a cool, dark place and use within 12 months. Refrigerate after opening.