Spiced beetroot and orange chutney
This spiced beetroot and orange chutney is a really tasty condiment on nibbles and goes superbly with cheese and 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
Method
- 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