This Spiced Beetroot & Orange Chutney with it’s incredibly rich and vivid colour looks and tastes amazing served with cheese and cold meats, ideal for a summer picnic, it’s very easy to make and can be great to give as a gift too. The excellent thing about chutney making is there’s no need to be neat, you can roughly chop your ingredients, throw them in a pan and stir, then after an hour, spoon your chutney into jars, stick on the labels and way-hey! impressive and delicious treats for you and your friends to enjoy. The following recipe filled 9 jars.
Prep time approx 20minutes. Cook for 1hour.
What you’ll need: 1½kg raw beetroot , trimmed, peeled and diced (wear gloves!), 3 onions , chopped, 3 eating apples , peeled and grated zest and juice 3 oranges, 2 tbsp white or yellow mustard seeds, 1 tbsp coriander seeds, 1 tbsp ground cloves, 1 tbsp ground cinnamon, 700ml red wine vinegar, 700g golden granulated sugar, approx 9 airtight jars.
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 thoroughly washing them 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 spoon into the jars and seal while still hot.
You can eat your chutney straight away but it will taste 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.
I opted to use a bright yellow fabric for the top as it’s a light, summery chutney and the yellow sets off the rich colour of the beetroot wonderfully! Cut your choice fabric into small squares and secure with an elastic band or ribbon as desired.
The Fabulous Times