WHERE CAN I FIND BEETROOT RECIPES

Name: Spiced beetroot & orange chutney
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes roughly 2kg
Cuisine: British
Ingredients: 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!); 3 onions, chopped; 3 eating apples, peeled and grated; zest and juice 3 oranges; 2 tbsp white or yellow mustard seeds; 1 tbsp coriander seed; 1 tbsp ground cloves; 1 tbsp ground cinnamon; 700ml red wine vinegar; 700g golden granulated sugar

SPICED BEETROOT & ORANGE CHUTNEY RECIPE | BBC GOOD FOOD

Spiced beetroot & orange chutney recipe | BBC Good Food image

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

Provided by Good Food team

Categories Buffet, Condiment, Snack

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield Makes roughly 2kg

Number Of Ingredients 10

Ingredients

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
3 onions, chopped
3 eating apples, peeled and grated
zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar

Steps:

In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. 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.

Nutrition Facts : Calories 48 calories, CarbohydrateContent 12 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.04 milligram of sodium

SPICED BEETROOT & ORANGE CHUTNEY RECIPE | BBC GOOD FOOD

Spiced beetroot & orange chutney recipe | BBC Good Food image

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

Provided by Good Food team

Categories Buffet, Condiment, Snack

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield Makes roughly 2kg

Number Of Ingredients 10

Ingredients

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
3 onions, chopped
3 eating apples, peeled and grated
zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar

Steps:

In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. 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.

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