A while ago, I discovered a recipe for a 19th century British curry (see here for the original post). The recipe required me to prepare both a curry powder and a curry paste. It made a very good, strongly spiced curry, but ever since the jars have been sat in my fridge. I thought there must be something else I can do with these concoctions. After a little thought I came up with this chutney idea and it works very well: the earthy beetroot is very sweet which offsets the spices very well. I thought of beetroot because I often panfry beetroot in olive oil with cumin seeds and always thought the combination delicious. Because beetroot is so sweet and quite a lot of sugar is required for the syrup, I include a quantity of carrot, otherwise I think the sweetness and beetroot flavour may make it a little too rich.
It is delicious with cold meats or cheese and is also a great alternative to mango chutney as a condiment for a curry.
The recipes for the curry powder and curry paste needed for the pickle can be found here.
3 tbs flavourless cooking oil such as sunflower, canola, groundnut &c.
2 tsp cumin seeds
1 tbs 19th century curry powder
1 tbs 19th century curry paste
2 lbs beetroot, peeled and diced
1 lb carrots peeled and diced
1 med onion, chopped
2 tart apples, peeled, cored and grated
1 ¼ UK pints red wine vinegar
1 ½ lbs sugar
1 ½ tsp salt
Heat the oil in a stockpot or large saucepan – you need it quite hot, don’t be scared, the hotter the better. Toss in the cumin seeds and fry in the hot oil for around 30 seconds, then add the curry powder and paste. Stir and fry for around 2 minutes then add the remaining ingredients. Bring to a steady boil, then make sure the sugar has dissolved before letting it simmer away for around 90 minutes until the beetroot is tender and the vinegar and sugar have formed a thick syrup.
Pot into sterilised jars. The chutney can be eaten as soon as it is cool, but it is best to leave it for a couple of weeks to develop its flavour.