Spiced Beetroot and Orange Chutney

10 min cooking time

10 Min preparation time

Serves 2

This chutney is delicious when paired with a variety of meat dishes, as well as in curries and stews. It is also fantastic for chicken breast recipes and will add a spicy punch of flavour, as well as a great kick to sandwiches and roast potatoes. Pair this delicious chutney with a hearty stew or curry. Why not try your hand at a rich Masala Curry? Served with fragrant rice and a generous dollop of chutney, you’ll be sure to smile from ear to ear. Pickle and Jam Recipes

Ingredients

1.5 kg Beetroot raw, trimmed, peeled and diced (wear gloves!)

3 Onions chopped

3 Apples peeled and grated

3 Oranges zest and juice

30 ml Yellow Mustard Seeds

15 ml Coriander Seeds

15 ml Ground Cloves

15 ml Ground Cinnamon

700 ml Red Wine Vinegar

700 g Golden Granulated Sugar

Instructions

In a large saucepan, mix all of the ingredients together. Bring to a gentle simmer, then cook for one hour or even longer, stirring occasionally, until the chutney is thick and the beetroot is tender.

While the chutney is cooking, prepare your jars by running them through a short, hot wash in your dishwasher. Or wash thoroughly and then put in a hot oven to sterilise for 10-15 minutes.

Once the chutney is ready, let it settle for 10 minutes, and then carefully spoon into the jars and seal while still hot. Once opened, refrigerate and eat within two weeks.

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