Spiced Beetroot & Orange Chutney Recipe
Ingredients
| 1.5 kg/3 lb 5 oz raw beetroot, trimmed, peeled and diced | ||
| Onions | 3 , chopped | |
| 3 eating apples, peeled and grated | ||
| Zest and juice 3 oranges | ||
| 2 tbsp white or yellow mustard seeds | ||
| Coriander seeds | 1 Tablespoon | |
| Ground cloves | 1 Tablespoon | |
| Ground cinnamon | 1 Tablespoon | |
| 700 ml/1 1/4pts red wine vinegar | ||
| 700 g/1 lb 9 oz golden granulated sugar | ||
Directions
1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
2. While the chutney is cooking, prepare your 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. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within2 months
2. While the chutney is cooking, prepare your 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. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within2 months
Chef
