1. In a preserving pan or your largest saucepan, add all the ingredients. Bring to a gentle simmer, then cook for 1 hour, stirring occasionally until the chutney is thick and the beetroot tender.

2. While the chutney is cooking, prepare 6 x 250ml jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot.

3. To make the blinis: Top with a spoonful of beetroot chutney and some smoked mackerel. Add a dollop of horseradish sauce, and finish with some dill.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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