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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!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 20 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Peel the beets, apples, onions, ginger and garlic. Grate them coarsely (or use the blender with shredding blade).
  2. 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.
  3. Deseed the chillies, then chop finely. Add to the pan.
  4. Add the spices and sugar, then pour in the vinegar.
  5. Heat it to boiling point, then simmer at a low temperature for 45-60 minutes.
  6. When you get a thick, but not too sticky jam, turn off the heat.
  7. Spoon the chutney into cool, sterilized jars and seal well.
  8. Keep in a cool place for up to 6 months. When opened, store in the fridge