Sunday, 24 October 2010

Last Night's Dinner

Pork Chops With Beetroot Chutney and Apricots

I Love This!

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

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
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.

Beetroot Chutney


  1. I like beetroot never tried it as a chutney thou, Sounds yummy,


  2. I dug the last few beetroot from the garden a couple of days ago and have been thinking that I need to do something with them before they go soft. This chutney sounds ideal - so that'll be tomorrow's job.

  3. Good grief Annabelle, you must have been hungry!

    After my jam to giant wine gum experiment, I think I will leave this recipe to you experts; looks delicious though.


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