Spiced Beetroot and Orange Chutney
A delightful blend of beetroot, orange, and warm spices, perfect as a condiment for various dishes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 10 servings 1x
- Category: Condiment
- Method: Cooking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 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
- 700 ml red wine vinegar
- 700 g golden granulated sugar
Instructions
- In a preserving pan or large saucepan, mix all the ingredients well until combined.
- Bring the mixture to a gentle simmer over medium heat.
- Once it simmers, cook for 1 hour, stirring occasionally to prevent sticking.
- Check that the chutney is thick and the beetroot is tender after an hour.
- Prepare your jars by either running them through a hot wash in the dishwasher or washing them thoroughly by hand.
- Sterilize the jars in a hot oven for 10-15 minutes.
- Let the chutney cool slightly for about 10 minutes once it’s ready.
- Spoon the chutney into the hot sterilized jars and seal them while still hot.
Notes
Chutney can be stored for up to 6 months in sealed jars. After opening, keep in the fridge and consume within 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 30g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: chutney, beetroot, orange, condiment, preserving