Spiced Beetroot Chutney
Discover our vibrant and flavourful Spiced Beetroot Chutney! Perfect for adding a tangy and spicy kick to your meals. Easy to make and super versatile!
Spiced Beetroot Chutney
3 Jars (3 x 500ml)
15 minutes
60 minutes
Discover the vibrant and flavorful Spiced Beetroot Chutney! Perfect for adding a tangy and spicy kick to your meals, this chutney is made with fresh beets and aromatic spices. Easy to make and versatile in use.
Ingredients
- 1kg Raw Beetroot, peeled
- 2 Large Apples, peeled, cored and diced
- 2 Red Onions, peeled and chopped
- 350ml Red Wine Vinegar
- 450g Whitworths Light Muscovado Sugar
- 2 Tsp Yellow Mustard Seeds
- 1.5 Tsp Ground Cinnamon
- 1.5 Tsp Allspice
Directions
- Chop the ends off the beetroot, then peel and grate each one.
- Peel and core the apples, then dice them along with the onion.
- In a large saucepan, add all the ingredients and mix.
- Gradually bring the mixture to a simmer.
- Simmer for 60 mins, or until the beetroot has softened, stirring occasionally.
- Let the chutney sit for 10 mins and then ladle into hot sterilised jars with the help of a funnel.
- Seal the jars and allow the chutney to cool at room temperature.
- The chutney can be eaten immediately, but it tastes best after it has matured over a month or so.
Comments
Why does no one answer the questions on here . I really want to try this recipe. But none answers.
Do we grate the beetroot as someone commented that not am confused
How long does it take to mature and how long will it keep?
Thank you
Thank you
Hi. How long can the chutney be kept – shelf life? Should it be stored in the fridge or at ambient – room temperature?
Thank you.
How long will this chutney keep 🤔