Category
 1 ½ kg Beetroot (peeled and diced)
 3 Onions (Chopped)
 3 Apples (peeled and diced/grated)
 3 Oranges (zest and juice)
 2 tbsp Mustard seeds
 1 tbsp Coriander seed
 1 tbsp Ground cloves
 1 tbsp Ground cinnamon
 700 ml Apple cider vinegar
 700 g Raw Sugar
1

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.

2

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.

Ingredients

 1 ½ kg Beetroot (peeled and diced)
 3 Onions (Chopped)
 3 Apples (peeled and diced/grated)
 3 Oranges (zest and juice)
 2 tbsp Mustard seeds
 1 tbsp Coriander seed
 1 tbsp Ground cloves
 1 tbsp Ground cinnamon
 700 ml Apple cider vinegar
 700 g Raw Sugar

Directions

1

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.

2

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.

Beetroot & orange chutney
IngredientsDirections