The art of making homemade chutney is perfect for deviating from post-Christmas tv binges and for switching up the taste of all the leftover cheese and meats in the fridge. It’s also very fun and our jam jars are perfect for decanting your creations into and reusing later.
- Sterilised glass jam jar(s)
- 1 Large, heavy-based saucepan
- Stirring spoon
- 2 saucers
- 3 chopped onions
- 3 eating apples,peeled and grated
- zest and juice 3 oranges
- 2 tbsp of white or yellow mustard seeds
- 1½ kg raw beetroot,trimmed, peeled and diced
- 1 tbsp ground cinnamon
- 700ml red wine vinegar
- 700g golden granulated sugar
- 1 tbsp coriander seed
- 1 tbsp ground cloves
HOW TO MAKE SPICED BEETROOT & ORANGE CHUTNEY
- Ensure your jars are sterilised by washing them in hot, soapy water and drying properly in a warm oven.
- Leave them in the over for around 10 mins maximum.
- Place all ingredients into a large, preserving saucepan.
- Mix all the ingredients: bring to a gentle simmer, then cook for 1 hr while stirring occasionally.
- The chutney will be ready once the beetroot is tender, and the chutney has a thick consistency.
- When the chutney is ready, let it settle for 10 mins.
- Carefully decant your chutney into the jars and seal while still hot.
- Store for up to 6 months in a cool dark place.
- Once opened, consume within 2 months.
While you can eat your chutney straight away, the taste will naturally heighten after a few weeks. This recipe might be mind-bogglingly simple, but the power of the flavour is impressive and nobody needs to know how long it took to make!
Browse our vast range of glass jars, bottles and preserving equipment, or visit our website and if you have any further enquiries, please contact us today.