• Do you have leftover beetroot taking up space in your fridge? Don’t chuck them out! Make this delicious beetroot chutney for a touch of colour on your plate. It’s the perfect DIY recipe – quick, easy and so good!

    This chutney goes wonderfully on wraps, burgers, sandwiches, roasts, and so much more!

    Beetroot chutney jar

    Ingredients

    • 1 kg beetroot
    • 2 oranges
    • 500 ml apple cider vinegar
    • 400 grams brown sugar
    • 3 onions finely chopped
    • 3 apples peeled and chopped
    • 2 garlic cloves crushed
    • 1 tbsp salt
    • 4 cloves
    • 1 bay leaf
    • 1 cinnamon stick
    • 1 tsp grated fresh ginger
    • 2 chillis chopped

    Instructions

    1

    Peel and chop them into small cubes about 1cm in size.

    2

    Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane.

    3

    Reserve any juice you can.

    4

    Put all of the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down.

    5

    Remove bay leaf and cinnamon stick.

    6

    Spoon into sterilised jars and pop on the lids.

    7

    Once opened it will keep for up to a month in the fridge.

     

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