This recipe was submitted by Jez Thorp as part of our chilli recipe competition. I’ve been meaning to try a beetroot chutney for some time, and this version looks like a refreshing alternative to the standard chilli chutney recipe.
The following recipe yields about 6–8 jars.
Orange & Beetroot Chilli Chutney Ingredients
- 2 lb orange or regular beetroot
- 1 lb onion (red if you prefer more colour), roughly chopped
- ½ lb apples, roughly chopped
- 3 pints white vinegar
- 1 tsp salt
- 2 tsp mustard seeds
- ½ tsp ground ginger
- ½ tsp allspice (optional)
- 1 lb white sugar
- Chopped chillies, to taste
Method
- Boil the beetroot just until the skins loosen. Drain, allow to cool slightly, then peel and roughly chop.
- Place the chopped beetroot, onions, vinegar, salt, mustard seeds, ground ginger, allspice (if using), sugar and chopped chillies in a large saucepan. Do not add the apples yet.
- Bring the mixture to a boil, then reduce the heat and simmer for about 25 minutes, stirring occasionally to prevent sticking.
- Add the chopped apples and continue to cook until the mixture has thickened to your liking. Taste and adjust seasoning or chilli heat as needed.
- Ladle the hot chutney into sterilised jars, seal, and allow to sit for at least a week so the flavours can mature. For a sharper taste, increase the beetroot and vinegar and reduce the apple slightly.
This chutney pairs well with cheese, cold meats or as a vibrant condiment for sandwiches. Store in a cool, dark place and refrigerate after opening.