Beetroot and apple jam (chutney)

A leg of ham served with plenty of bread, salad greens and a set of Warren Elwin’s accompaniments makes a casual buffet meal. They’re also handy fridge fixings for holiday sandwiches.

Ingredients

3	Apples
3	Beetroot
1 Tbsp	Ginger powder
½ tsp	Chilli powder
2 Tbsp	Honey
½ tsp	Salt
2	Oranges, zest of one and juice of both
50 ml	Cider vinegar
2 sprigs	Thyme
2	Kaffir lime leaves
1	Star anise
3	Cloves
2	Bay leaves

Directions

1. Peel and grate beetroot and apples into a saucepan. Add ginger powder, chilli powder, honey, salt, the zest of 1 orange and the juice of 2 and cider vinegar.
2. Tie a small bunch of thyme, bay leaves, kaffir lime leaves, cloves and a star anise into a muslin bag and add to the mixture.
3. Simmer the mixture over a low heat until it reduces and thickens into a jam-like consistency.
4. Remove the herbs and store in the refrigerator, or seal into hot jars and gift as tasty Christmas chutney.