Beetroot and Orange Chutney
- 750g raw beetroot, trimmed, peeled and diced
- 1 large onion, chopped
- 2 apples, peeled and chopped
- Zest and juice of 1 large orange
- 1 tsp wholegrain mustard
- ½ tbsp coriander seeds
- ½ tbsp ground cloves
- ½ tbsp ground cinnamon
- 350ml red wine vinegar
- 350g castor sugar
In a large saucepan, mix all the ingredients together well.
Bring to a gentle simmer, and cook for 1 hour, stirring occasionally, until the chutney is thick and the beetroot tender.
Once the chutney is ready, remove the pan from the heat and let the chutney settle for 10 minutes, then decant it into jars and seal.