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Best Beetroot Chutney
serve with roasts, BBQ, burgers, as part of a cheeseboard and on toasted sandwiches too
Ingredients
- 1 kg beetroot
- 2 oranges
- 500 ml apple cider vinegar
- 400 g brown sugar
- 3 onions finely chopped
- 3 apples peeled and chopped
- 2 garlic 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
Nutrition
Calories: 2652kcalCarbohydrates: 643gProtein: 26gFat: 4gSaturated Fat: 1gSodium: 7924mgPotassium: 6035mgFiber: 57gSugar: 558gVitamin A: 2096IUVitamin C: 369mgCalcium: 810mgIron: 15mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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