Beetroot chutney

Name: Beetroot chutney
Yield: Makes about 1.5kg/3lb 5oz
Ingredients: 1 kg/2 lb 3 oz beetroot, peeled; 300 g/10 oz red onions, peeled; 650 g/1 lb 7 oz cooking apples, peeled and cored; 500 ml/17½ fl oz red wine vinegar; 450 g/1 lb granulated sugar; 1 tsp mixed spice; ½ tsp ground coriander; 2 oranges, zest and juice

Preparation info

Makes about
1.5
kg

Difficulty
Easy

Appears in

The Jam Maker's Garden

By Holly Farrell

Published 2017

About

This fruity, earthy and lightly spiced chutney has a fabulous deep red colour – providing you use red beetroot of course. It is particularly good with cold meats and fish, and a new potato salad. If you can grind your own coriander from home-grown or bought seeds, so much the better.

Ingredients

1 kg/2 lb 3 oz beetroot, peeled
300

Vegan
Gluten-free
Summer
Spring

Method

Dice the beetroot, onions and apples, trying to keep all the dice roughly the same size across the different ingredients.
Put the diced ingredients into a large pan, together with the vinegar, sugar and spices, and stir well to mix them all together.
Cook over a low–medium heat at a very gentle simmer, stirring regularly for about 2 hours, or until you can