Spiced beetroot chutney
- Good Food team
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Makes roughly 2kg
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 4.3 out of 5.105 ratingsRate
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Serve this vividly coloured beetroot and orange chutney with cheeses and cold meats. It's delicately spiced with cinnamon, cloves and coriander seeds.
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1½ kg raw beetroot
trimmed, peeled and diced (wear gloves!)
-
3 onions
chopped
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3 eating apples
peeled and grated
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zest and juice 3 oranges
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2 tbsp white or yellow mustard seeds
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1 tbsp coriander seed
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1 tbsp ground cloves
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1 tbsp ground cinnamon
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700ml red wine vinegar
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700g golden granulated sugar
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Nutrition: per serving
-
kcal48
-
fat0g
-
saturates0g
-
carbs12g
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sugars11g
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fibre1g
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protein1g
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salt0.04g
low
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Method
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step 1
In a preserving pan or your largest saucepan, mix together all the ingredients well.
-
step 2
Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
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step 3
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.
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step 4
Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot.
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step 5
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.
RECIPE TIPS
OUR DOWNLOADABLE LABELS
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
Recipe from Good Food magazine, December 2009
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A star rating of 4.3 out of 5.105 ratings
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