Beetroot and Orange Chutney

Beetroot and orange chutney

Today I made beetroot and orange chutney from a recipe found on the Internet. Those who know me will find this strange as although I am able to cook and appreciate good food and ingredients, All the cooking cooking is done by Chris, he insists on it and enjoys it. Why would i argue. (who would)

This recipe appealed to me and seemed a good way to use the beetroot.

In the first photo I diced raw beetroot, onion and garlic. Then added nutmeg and cinnamon. On reading through the recipe now, I realise I should of only used 1/2 teaspoon of each of the spices, I added 1 teaspoon. why did I do that ? (it is quite spicy) Add the diced apple and the grated rind and juice of the oranges.





Gently heat red wine vinegar with sugar until the sugar has dissolved. All the other ingredients are added to this and simmered for 40 Min's.

Boil for 10 Min's until thick with no remaining liquid on the surface.

I made two medium sized jars.

The jars were washed rinsed and dried then placed in the oven to sterilise for 20 Min's. I was worried about adding the hot chutney to the jars.

You must make sure the jars are still warm when you do this.

Store the chutney in a cool dark place for two weeks before using to allow the flavours to mature.

MY TASTE TEST: Quite spicy (my error) also quite sweet but very nice.




Beetroot and orange chutney

See the link below for information on preserving.

http://findarticles.com/p/articles/mi_m0820/is_334/ai_n14924232/

I am unable to post the original recipe link as I cannot seem to find it online.


Ingredients.

350 g raw beetroot washed and scrubbed. cut into 1 cm dice
350 g eating apples peeled cored and diced
225 g onion finely chopped
1 crushed garlic clove
grated rind and juice of 2 oranges
1 tsp salt

1/2 tsp each cinnamon and ground nutmeg.

300 ml red wine vinegar

200 g sugar

Footnote: Digital photographs 2009 Beetroot and orange chutney beetroot pronto