
Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too
Nutrition and extra info
- Vegetarian
Nutrition:
- kcal48
- fat0g
- saturates0g
- carbs12g
- sugars11g
- fibre1g
- protein1g
- salt0.04g
Ingredients
- 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
Beetroot
beat-rootA favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 3 onions, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 eating apples, peeled and grated
Apple
ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- zest and juice 3 oranges
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp white or yellow mustard seeds
- 1 tbsp coriander seed
Coriander seed
kor-ee-and-er seedThe small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 1 tbsp ground cloves
Clove
klo-veThe dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 1 tbsp ground cinnamon
Cinnamon
sin-ah-munA fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 700ml red wine vinegar
- 700g golden granulated sugar
Method
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.
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.
Comments, questions and tips
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