Spiced beetroot chutney
Serve this colorful chutney made from beetroot and orange with cheeses and cold cuts. It is gently spiced with cinnamon, cloves, and coriander seeds.
Ingredients
- 1.5 kg raw beetroot, diced
- 3 onions, finely chopped
- 3 apples, grated
- Zest and juice of 3 oranges
- 2 tablespoons mustard seeds
- 1 tablespoon coriander
- 1 tablespoon ground cloves
- 1 tablespoon ground cinnamon
- 700 ml red wine vinegar
- 700 g golden granulated sugar
Procedure
STEP 1
In a preserving jar or the largest pot, mix all the ingredients well. Bring to a gentle boil and cook for 1 hour, stirring occasionally, until the chutney thickens and the beetroot becomes tender.
STEP 2
While the chutney is cooking, prepare sterile jars. Once the chutney is ready, let it stand for 10 minutes, then carefully spoon it into the jars and seal them while still hot. You can eat it right away, but it will be even better after a month. It can last up to 6 months in a cool, dark place. Once opened, store in the refrigerator and consume within 2 months.
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