Beetroot, orange and chilli chutney recipe

  • Serves 4 x 500g (1lb) jars
  • 30 mins to prepare and 45 mins to cook
  • 12 calories / serving
  • Healthy
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Beetroot, orange and chilli chutney HERO

Coarsely grate the apples, beetroot, onions, ginger and garlic - this is easiest if you use the grating blade of your food processor. Place in a large, wide-based saucepan or preserving pan.

Grate the orange rind into the pan, then, using a sharp knife, cut off the peel and pith and discard. Roughly chop the orange flesh and add to the pan with all the spices and the vinegar.

Bring the mixture to the boil, then reduce the heat and let it simmer for 45 minutes. When the liquid has reduced and the mixture is thick, but still a little juicy, it is ready to pot. Take off the heat and, while the chutney is still hot, spoon into cooled, sterilised jars, then seal and label.

Keep in a cool, dark place for up to 6 months. Once open, keep the chutney in the fridge.

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  • Ingredients

  • 500g (1lb) Bramley apples, peeled
  • 500g (1lb) raw beetroot, peeled
  • 4 onions, peeled
  • 2·5cm (1in) piece fresh ginger, peeled
  • 2 cloves garlic, crushed
  • 2 large oranges
  • 2 red chillies, finely diced
  • 1tsp paprika
  • 1tsp crushed coriander seeds
  • 250g (8oz) dark muscovado sugar
  • 450ml (15fl oz) red wine vinegar
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  • Calories
    12
    1%
  • Sugar
    3g
    3%
  • Fat
    0g
    0%
  • Saturates
    0g
    0%
  • Salt
    0g
    0%
of an adult's Reference Intake daily amount.
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