Spiced Beetroot and Orange Chutney

INTRODUCTION

Spiced Beetroot and Orange Chutney is a delightful blend of flavors that can brighten any meal. This chutney combines the earthiness of beetroot with the sweetness of oranges and spices, creating a unique taste experience. It is not just a condiment; it adds a burst of color and flavor to different dishes, making it a must-try recipe for everyone.

WHY YOU WILL LOVE THIS RECIPE

You will love Spiced Beetroot and Orange Chutney because it is easy to make and packed with flavor. The bright color of beetroot alone makes any dish visually appealing. The combination of oranges and warm spices like cinnamon and cloves adds an incredible depth of taste. This chutney is perfect for serving alongside meats, sandwiches, or as a topping for cheeses.

The best part is that it can be made in large batches and stored for later. It will keep well for up to six months, so you can enjoy a taste of summer even in the colder months. Making this chutney is a fun and rewarding activity, perfect for sharing with friends and family.

HOW TO MAKE Spiced Beetroot and Orange Chutney

To create Spiced Beetroot and Orange Chutney, you will need to gather all the ingredients and follow a few simple steps.

EQUIPMENT NEEDED

1. A large preserving pan or saucepan.
2. A stirring spoon.
3. Measuring spoons and cup.
4. A knife and chopping board.
5. Jars with lids for storing the chutney.
6. A dishwasher or sink for washing jars.
7. An oven for sterilizing jars.

Ingredients You’ll Need :

• 1.5 kg raw beetroot, trimmed, peeled, and diced
• 3 onions, chopped
• 3 eating apples, peeled and grated
• Zest and juice of 3 oranges
• 2 tbsp white or yellow mustard seeds
• 1 tbsp coriander seed
• 1 tbsp ground cloves
• 1 tbsp ground cinnamon
• 700ml red wine vinegar
• 700g golden granulated sugar

STEP-BY-STEP INSTRUCTIONS :

1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Make sure everything is combined nicely.
2. Bring the mixture to a gentle simmer over medium heat.
3. Once it simmers, cook for 1 hour. Stir occasionally to keep it from sticking to the bottom.
4. After 1 hour, check that the chutney is thick and the beetroot is tender.
5. While the chutney cooks, prepare your jars. You can run them through a short hot wash in your dishwasher or wash them thoroughly by hand.
6. Put the clean jars in a hot oven to sterilize for 10-15 minutes.
7. Once the chutney is ready, let it sit for about 10 minutes to cool slightly.
8. Carefully spoon the chutney into the hot sterilized jars and seal them while still hot.
9. You can taste it right away, but it gets even better after a month.
10. Store the chutney in a cool, dark place. It will last for up to 6 months. Once opened, keep it in the fridge and eat within 2 months.

 

 

HOW TO SERVE Spiced Beetroot and Orange Chutney

Spiced Beetroot and Orange Chutney is versatile and can be served in many ways. It is perfect as a topping for grilled meats or roasted vegetables. You can also enjoy it on sandwiches, paired with cheese, or simply as a dip.

For a delightful appetizer, spread some chutney on crackers with cream cheese or goat cheese. The flavors will blend beautifully, creating a delicious and easy snack.

STORAGE & FREEZING : Spiced Beetroot and Orange Chutney

To store your chutney, keep it in a cool, dark place like a pantry or cupboard. Ensure that the jars are sealed tightly. Unopened jars can last for up to six months. Once you open a jar, store it in the refrigerator and consume it within two months for the best flavor.

Freezing is not recommended for chutney due to the texture changes in the ingredients. However, making a big batch and preserving it is easy, as it keeps well in jars without the need for freezing.

SERVING SUGGESTIONS

Spiced Beetroot and Orange Chutney pairs well with many foods. Try it with:

• Roasted meats: It adds a pop of sweetness and spice to roasted chicken or pork.
• Sandwiches: Use the chutney as a spread on turkey or ham sandwiches for extra flavor.
• Cheese boards: Serve alongside a selection of cheeses for a delightful contrast.
• Grains: Mix into quinoa or rice for a zesty kick.
• Vegetarian dishes: Use it as a topping for salads or grain bowls.

VARIATIONS

You can customize Spiced Beetroot and Orange Chutney to suit your taste. Here are a few variations to consider:

• Add more spices: If you enjoy heat, consider adding chili flakes for a spicy version.
• Different fruits: Add mango or pear for a unique fruity taste.
• Herbs: Fresh herbs like cilantro can add freshness to the chutney.
• Tamarind: Adding tamarind can bring a tangy flavor to the chutney.

FAQs

1. How long does the chutney last?

Once sealed, the chutney will last for up to six months in a cool, dark place. After opening, keep it in the refrigerator and eat within two months.

2. Can I use canned beetroot?

While fresh beetroot offers the best flavor and texture, you can use canned beetroot in a pinch. Just rinse and drain it before using.

3. Is it necessary to sterilize jars?

Yes, sterilizing jars helps prevent any bacteria from spoiling the chutney, allowing it to last longer.

4. Can I make this chutney without sugar?

Sugar is important for preserving the chutney and balancing the flavors, but you can experiment with alternative sweeteners.

MAKE-AHEAD TIPS FOR Spiced Beetroot and Orange Chutney

To make the process easier, you can prepare some of the ingredients ahead of time. Peel and dice the beetroot a day before and store it in cold water in the fridge. This will save you time on the day you make the chutney.

You can also prepare your jars the day before and leave them ready to be filled. This way, when you make the chutney, you can focus on cooking and getting it into the jars quickly.

Enjoy making and eating your Spiced Beetroot and Orange Chutney!

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