19 February 2013

Beetroot and Orange Chutney

Oh my is this chutney good! It goes very well with roast meats or a nice strong tasty cheese, and adds a little pizzazz to boring sandwiches. But I love it most of all because it is a really delicious way to use up the beetroot we grow.

1½kg raw beetroot, trimmed, peeled and small diced (wear gloves, beetroot juice stains!)
3 onions, finely 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 cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g raw sugar


Grind your whole spices, either with a mortar and pestle or electric grinder (coffee grinders do a good job of grinding spices if you have one) or the food processor and combine with the cinnamon.

In a very large saucepan (I use my pasta pot) mix all the ingredients and stir really well to make sure they are thoroughly combined. Slowly bring the mixture to a gentle simmer, then cook for about one and a half hours, stirring occasionally, until the chutney is thick and the beetroot is fork tender.

While the chutney is cooking, sterilise your jars.

Once the chutney is ready, let it settle for 10 minutes, then carefully spoon into the jars and seal while still hot.

This recipe makes approximately six 500g jars of chutney that will keep for up to six months. It is ready to eat immediately, but gets better with age. Once you open a jar, keep it in the fridge and eat it within two months of opening.

I don't bother with cutting and chopping by hand, I put the beetroot, apple and onion in the food processor and whizz until they look about the size I want.

I also use the food processor (because it's out) to grind the spices. It does a great job and saves a little time.

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