Name: Spiced beetroot and orange chutney
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 500g green cooking apple; 500g beetroot; 350g onion; 2½ cm ginger; 2 cloves of garlic; 2 red chillies; 2 large oranges (preferably organic); 1 tsp paprika; 1 tsp crushed coriander seeds; 250g dark muscovado sugar; 450 ml red wine vinegar

Spiced beetroot and orange chutney

4 Dec 2015

by Dinna

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

This spiced beetroot and orange chutney is a really tasty condiment on nibbles and goes superbly with cheese & cold meat. So it's worth making some for the winter festivities. For a deep, intense flavour it should be made 2-4 weeks before use. It can be a fantastic gift for your friends - they'll love it!

Ingredients

500g green cooking apple
500g beetroot
350g onion
2½ cm ginger
2 cloves of garlic
2 red chillies
2 large oranges (preferably organic)
1 tsp paprika
1 tsp crushed coriander seeds
250g dark muscovado sugar
450 ml red wine vinegar

Instructions

Peel the beets, apples, onions, ginger and garlic. Grate them coarsely (or use the blender with shredding blade).
Transfer in large, heavy-based saucepan. Grate the orange zest and using a sharp knife cut off the remaining membrane. Coarsely chop the orange flesh and add to the pan.
Deseed the chillies, then chop finely. Add to the pan.
Add the spices and sugar, then pour in the vinegar.
Heat it to boiling point, then simmer at a low temperature for 45-60 minutes.
When you get a thick, but not too sticky jam, turn off the heat.
Spoon the chutney into cool, sterilized jars and seal well.
Keep in a cool place for up to 6 months. When opened, store in the fridge