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Spiced Beetroot & Orange Chutney

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Ingredients
  Beetroot 53 Ounce, trimmed, peeled and diced (1.5 Kilogram)
  Onions 3 , chopped
  Eating apples 3 , peeled and grated
  Oranges 3 , zested and juiced
  Mustard seeds 2 Tablespoon (White Or Yellow)
  Coriander seeds 1 Tablespoon
  Ground cloves 1 Tablespoon
  Ground cinnamon 1 Tablespoon
  Red wine vinegar 1 1⁄4 Pint (700 Milliliter)
  Granulated sugar 25 Ounce (700 Gram, Golden)
Directions

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 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 within2 months

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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