Spiced beetroot & orange chutney

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N/A

Makes roughly 2kg

Source

Ingredients

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)

3 onions, chopped

3 eating apples, peeled and grated

zest and juice 3 oranges

2 tbsp white or yellow mustard seeds

1 tbsp coriander seed

1 tbsp ground cloves

1 tbsp ground cinnamon

700ml red wine vinegar

700g golden granulated sugar

Method

In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.

While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.