RICHARDWARRICK

Devon Ramblings

Beetroot and Orange Chutney

The earthiness of beetroots may not be to everyone's taste, but this Beetroot and Orange Chutney is sweetened with citrus-y goodness. It is rather splendid even if I say so myself.

Ingredients
1.5kg raw beetroot trimmed, peeled and diced
3 onions chopped
3 eating apples peeled and chopped
Zest and juice of 3 oranges
2 tsp mustard seeds (yellow or black)
1 tbsp coriander seeds
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar

Method
1. Mix everything in a large pan, bring to a gentle simmer and cook for 1 hour
2. Spoon into sterilised jars and leave for as long as you can. 3 months is best but whatever you can manage
5. Enjoy it with cheese or with a salad or as a dollup on the side of anything

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posted in : Farmhouse
on 11 Jul 2018

Post tags - #recipe #chutneysandpickles #beetroot 

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