Jan 20 2009
Beetroot And Orange Chutney Recipe
Simple Pink Beetroot And Orange Chutney
A great way to preserve the beetroot glut and a bit more interesting than just pickling the roots in vinegar which can get a bit repetitive. This is great with bread and cheese or to liven up a salad with some feta too. The salty cheese is balanced brilliantly by the sweet chutney.
Ingredients for Beetroot And Orange Chutney Recipe
- 350g raw beetroot, scrubbed and cut into 1cm dice
- 350g eating apples, peeled, cored and cut into 1cm dice
- 300ml red wine vinegar
- 200g sugar
- 225g onion finely chopped
- 1 garlic clove crushed
- finely grated rind and juice of 2 oranges
- 1/2 tsp each of ground nutmeg and cinnamon
- 1 tsp salt
Method
It's very pink!
Gently heat the vinegar and sugar, stirring occasionally until the sugar dissolves. Add the remaining ingredients and bring to the boil. Reduce the heat and let the mixture simmer for 40 minutes. Increase the heat and boil for 10 minutes or until the chutney is thick with no remaining liquid on its surface. Stir frequently to prevent the chutney sticking.
Decant to warm sterilised jars, seal and store somewhere dark and cool for at least two weeks before using.
The chutney will keep for up to six months sealed.
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Sounds great – I will be trying it as always end up with too many beetroot. also plan to try roasting them – a friend (physical not virtual) told me that is good too
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Yeah, roasting them is really good too!