Beetroot Chutney (my mums recipe)
Course: Sides Servings: 2-3 jars
Prep time: 20 min Cook time: 60 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
You can always find my mum in the kitchen baking or cooking. Jams and chutneys are her favourites as she uses up all the fruits and vegetable that she grows in the garden. The good news is that I always have a steady supply!
This beetroot is so pretty I couldn’t resist sharing the recipe. If you love beetroot then you’re in for a real treat, just make sure you wear gloves and protest your clothing as beetroot will stain quite badly.
Ingredients
1kg raw beetroot peeled and diced (this is where you’ll need gloves)
2 onions, chopped
Juice and zest of 3 oranges
3 apples, peeled and grated
2 tbsp mustard seeds
2 tsp cinnamon
2 tsp ground coriander
2 tsp ground cloves
500ml white wine vinegar
500g caster sugar
Method
In a large saucepan bring to simmer and gently cook for 1 hour until the chutney is thick and the beetroot if nice and tender
Place into sterilised jars and keep for up to 6 months in a dark and cool place.
If you can wait a few weeks before eating the flavours will have really intensified and it will taste even better.
Once opened store in the fridge and eat within a couple of months.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)