Ingredients

Steps

• Pulse turkey, 75g butter, spices, garlic, and lemon juice in a food processor to a rough paste.
• Pack paste into four small jars, cover with 75g melted butter, and refrigerate overnight.
• Heat oil in a non-reactive pan and fry the chopped onion until softened.
• Stir in the beetroot wedges and chopped red chilli.
• Add sugar and vinegar, then boil for 10-15 minutes until beetroot is soft.
• Season to taste, fold in gherkins and cranberries, and leave to cool.
• Serve jars of turkey with a dollop of chutney and toasted sourdough bread slices.