Spiced beetroot chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes roughly 2kg
Skip to ingredients
Showing items 1 to 3 of 6
- 1½ kg raw beetroottrimmed, peeled and diced (wear gloves!)
- 3 onionschopped
- 3 eating applespeeled and grated
- zest and juice 3 oranges
- 2 tbsp white or yellow mustard seeds
- 1 tbsp coriander seed
- 1 tbsp ground cloves
- 1 tbsp ground cinnamon
- 700ml red wine vinegar
- 700g golden granulated sugar
Nutrition: per serving
- kcal48
- fat0g
- saturates0g
- carbs12g
- sugars11g
- fibre1g
- protein1g
- salt0.04glow
Method
step 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.
step 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 within 2 months.
