Category Archives: Preserves

I wanted to make a spicy beetroot chutney for Christmas as it has such a lovely festive colour.  The beetroot has been excellent this year and it was good to find some lovely large ones to make this as there is a bit of chopping involved.  Don’t try it with baby beets!  I was never a fan of the whole glazed ham idea (but it would be great with that)  and it will also be lovely with lunches and cheese platters.  Increase the chilli if you wish, it was lost in the additional spices.

I also wanted to try sterilising the jars in the steam oven, and removing those pesty labels!  It is so easy, just place the jars and lids upside down on the perforated tray @ 100°C for 15 minutes.  That’s it!  If you have a combi steamer like I do you can also turn on the drying program to dry them out at the end.  I don’t know what is worse, messing around with the jars or taking the labels off?  It can all be done at once in the steam oven.  Much easier than the old way but be mindful that some manufacturers have labels that just cannot be removed no matter what you do!  My local brands were fine but one imported brand was impossible….

Ingredients:

• 1½ kg raw beetroot, trimmed, peeled and finely diced (wear gloves!)
• 3 onions, chopped
• 3 eating apples, peeled and grated
• zest and juice 3 oranges
• 1 large red chilli, seeded and chopped finely
• 2 tbsp. black mustard seeds
• 1 tbsp coriander seeds
• 1 tbsp ground cloves
• 1 tbsp ground cinnamon
• 500ml red wine vinegar
• 200ml balsamic vinegar
• 700g golden granulated sugar

Method:

1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 2 hours stirring occasionally, until the chutney is thick and the beetroot tender.
2. While the chutney is cooking, prepare your jars as above or sterilise in the traditional way.
3. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot.
4. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Adapted recipe from BBCGoodfood.com