Serve this vividly coloured beetroot and orange chutney with cheeses and cold meats. It’s delicately spiced with cinnamon, cloves and coriander seeds.
Prep:20 mins
Makes roughly 2kg
1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)3 onions, chopped3 eating apples, peeled and gratedzest and juice 3 oranges2 tbsp white or yellow mustard seeds1 tbsp coriander seed1 tbsp ground cloves1 tbsp ground cinnamon700ml red wine vinegar700g golden granulated sugar
STEP 1In 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.STEP 2While 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.
