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
Peel and chop them into small cubes about 1cm in size.
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.
Reserve any juice you can.
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.
Remove bay leaf and cinnamon stick.
Spoon into sterilised jars and pop on the lids.
Once opened it will keep for up to a month in the fridge.
ALSO SEE:
