SPICED BEETROOT AND ORANGE CHUTNEY
Servings: 6 people
Equipment
- 4 x 500ml jars
- chopping board & sharp knife
- grater
- lemon squeezer
- large pan
- jug
Ingredients
- 1.5 kg beetroot
- 3 onions
- 3 eating apples
- 3 oranges
- 2 tbsp white or yellow mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp ground cloves
- 1 tbsp ground cinnamon
- 700 ml red wine vinegar
- 700 g golden caster sugar
Instructions
- Peel, trim and dice beetroot
- Peel and chop onions
- Peel and grate apples
- Take rind and juice from oranges
- Put all ingredients into large pan.
- Mix well and bring to gentle simmer
- Cook for an hour, stir occasionally until chutney is thick and the beetroot tender
- Once ready leave to settle for 10 mins
- Pour into sterilised jars
- Cover and seal
- Will keep for 6 months in a cool, dark place. Once opened, refrigerate