Last week I made a very simple chutney with some beetroots. It tasted delicious with cheese and meat and yesterday it went wonderfully well with pork chops. The recipe was simple. Just a quick browning of the chops in a little olive oil and butter (I did mine on a griddle pan) and then straight into the oven for around ten minutes to cook through. At this point I added some stewed apricots and warmed it all through together before serving with the beetroot chutney and a green salad.
|Pork Chops, Apricots and Beetroot Chutney|
3lb cooked beetroot, diced into small cubes
1lb Granny Smith apples, finely chopped
1lb onions, finely chopped
lb granulated sugar
600ml spiced white wine vinegar
2 teaspoon sea salt
Method:Put all the chopped ingredients into a huge pan and bring to the boil. Turn down the heat and simmer gently for around one hour until thickened and fully integrated. Bottle into sterilized jars - this quantity makes around six jars.