Sunday 9 August 2015

Miss Posset's Beetroot Chutney- Georgian Style.






Madam Glasse says nothing on chutneys, even though in the 18th century they were quite popular. At first they were called ' mangoed ' fruits or relishes before the term chutney or chutni was widely accepted. Apparently they made their presence as a condiment felt in the 17th Century when they were brought back from India. They are incredibly easy and satisfying to make and are utterly delicious. I had a lot of different vegetables in surplus at my allotment, primarily beetroots and purple carrots, and I made a chutney that echoes some of Hannah Glasse's favourite flavours.

We tried it fresh with some Gorgonzola cheese, and it will also taste amazing in a few days, the orange comes more to the fore as do the other spices. It's perfect for strong cheese or as an accompaniment to meat dishes.

Miss Posset's Chutney.
You will need;
Some beetroots - more beets than carrots if you can manage it.
Some carrots ( sweet little carrots, not big bruisers)
A couple of tomatoes
I had a yellow courgette as well,
Red wine vinegar ( organic)
Brown sugar (fair trade raw cane)
Zest and juice of an orange or two depending on how much you have chopped, or to your taste.
A slice of fresh ginger
Cloves
Mace
Bay leaf
Cinnamon and Cardamom. 

Chop the vegetables into chunky little pieces and put them in a big saucepan with a thick bottom, I used one of those cast iron stewing pans, and then pour in enough vinegar to cover the vegetables, add the zest and juice of the orange and then add sugar to taste, I usually use equal amounts of vinegar and sugar but you may adjust this to your taste. Simmer gently for around and hour and a half to two hours, until the consistency is thick and jam-like and allow to cool.
Let the aroma of orange and spices waft gently around the house while cooking, but if cooking in August - as I was - close the windows because the fermenty vinegar-sweet smell brings every wasp into the kitchen within a 20 mile radius.






No comments:

Post a Comment