Slightly Spicy Beetroot & Orange Chutney Recipe

Slightly Spicy Beetroot & Orange Recipe

Ingredients

1 kg raw beetroot, top, tailed and peeled

4 oranges, zest and juice

3 onions, chopped

3 apples, peeled and diced

2 tbsp mustard seeds

1 tbsp coriander seed

1 tbsp cinnamon, ground

700ml apple cider vinegar

700g golden granulated sugar

Directions

1. Place all ingredients into a large saucepan and bring up to the boil.
2. Once at boil point reduce to a simmer for about 1.5hrs, until most (but not all) of the liquid has reduced down.
3. Place chutney into sterilised jars that are still hot, making sure to leave at least 1cm space at the top of the jar.
4. Wipe around the top of the jar and screw on lid tightly.  Leave on the side for 24hrs to cool down and to make sure the lid has been sucked under/sealed properly.
5. Eat within one year and put int he fridge once you open each jar.  If any lids did not get sucked down, then use/eat these jars first.