Homeade Spiced Beetroot and Orange Chutney

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. 

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

Method:

• 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.

Once opened, refrigerate and eat within 2 months.