Chutney

BEETROOT RELISH
MANGO CHUTNEY

My girlfriend Margot has been up for a few day and we decided to make Mango chutney as there is a glut of them in our area. So off to my sisters to claim our share of the mangoes instead of the flying foxes. So extended mango extractor in hand boxes and bags off we go. Only the common type here but they are the best for chutney.

Home we came calling in at shop to get vinegar, sugar ginger and dates to go in the chutney.
What a batch we made.

Then we decided to make beetroot relish as we had finished the lot we made before Christmas.
Margot had this in mind before she came up and had brought up 2kg of beets.
Again the kitchen in a mess and stuff everywhere but a nice brew of relish and chutney.

As if that was not enough the next day off to get Bowen mangoes from a friend of a friend who had trees in her yard but did not eat them. Well we should have been there a week ago as a lot of them had just gone to waste.

Still not enough off we go to raid where ever we could find a tree. It is such a bumper season here that there are mangoes falling off everywhere.

I am posting a picture of my share of the bounty and the Beetroot recipe. This is different and I think most would have a mango recipe if not ask and I will give it to you.

As well as this we made Mango Weiss bars wow are they nice.

Before Christmas I had made two different types of beetroot cake so I will post the recipe here as well. On is a chocolate and beet cake and is so moist and I have kepted it in the freezer for 6 months and still so moist when you take it out. I don't ice the cake but sometimes sprinkle it with a bit of icing sugar before serving.


The other is red in colour and a different texture but is nice and good colour for Christmas again no icing just sprinkle with icing sugar when serving. I forgot to take pictures of these.



Beetroot Chutney
You need:
1.5kg (3lbs) beetroot – cut off stalks
500g (1lb) onions (weight after peeling)
500g (1lb) Granny Smith apples (weight after peeling and coring)
Juice of 1 lemon
2 and a half cups white or cider vinegar
1 level teaspoon ground ginger
1 and a half level teaspoons allspice
A quarter of a teaspoon ground cloves
2 teaspoons salt
500g (1lb) sugar - this could be reduced to 375g (12oz) if preferred
Method:
Place beetroot in a large pot and cover with water. Bring to the boil and cook until beetroot is tender (test with a skewer – cooking time will vary with the size of the beetroot).

Drain then leave to cool until able to be handled. The skin should now easily peel from the beetroot. Cut off the stem and stalk end.

Grate the beetroot coarsely.

Chop the onions and apples finely.

Place the onions, apples, lemon juice, ginger, allspice, cloves and salt in a pot with the vinegar, then bring to the boil and simmer for 15 minutes.

Add the grated beetroot and sugar and bring back to the boil, stirring.

Cook until the mixture thickens to a chutney-like consistency (about 45 minutes).

Pour into warm sterilised jars and seal immediately.

Beetroot Chocolate Cake

Beetroot you will need 2 cups of fresh cooked beetroot, mashed.
Bowl 1
Place 2 cups of mashed beetroot in a mixing bowl and then stir thoroughly through 2 teaspoons of vanilla essence
Bowl 2 (larger of the 3 bowls)
In a second bowl beat together thoroughly
2 cups of white sugar
1½ cups of vegetable oil
4 free range eggs
Bowl 3
Sift together
2+1/2 cups of Plain Flour
2 teaspoons of Bicarbonate of soda
2 teaspoons of salt
1/2 Cup of Cocoa
Incorporate the beetroot mixture and the flour mixture alternatively into the egg mixture and stir well until all combined.
Grease and line your prepared tin, pour the mixture in and bake in
180ºc pre-heated oven for about 45 minutes. The more moisture in the beetroot the longer the cake will take to cook.
Decant after 5 minutes out of the oven. Ice with you favourite icing or dust with icing sugar.

Beetroot Cake 2

For a dense, moist, flavoursome sweet beetroot cake, combine 2 cups peeled, grated raw beetroot with 2 tablespoons canola oil, 6 egg whites, 3/4 cup buttermilk and 1/2 cup maple syrup. In a separate bowl, combine 3 cups flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 cup granulated sugar and 1/2 teaspoon each cinnamon, nutmeg and ginger. Make a well in the dry ingredients and stir in beetroot mixture until just blended. Spray a 22cm loaf tin with oil and bake at 180°C for 50 minutes to an hour, or until a cake skewer inserted in centre comes out clean.

So as you guessed not sewing done these days. Usually we are up untill 2 - 3am sewing. Well we did enjoy what we did and today we went to the Ginger Flower expo so again not sewing got done. I will post these pictures tomorrow as I am to tired now.

Goodnight and keep stitching.

Delia