Into a large preserving pan over a high heat combine the apples, onion, vinegar, salt and sugar and bring to the boil. I … Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. I am a complete novice at this! It is also very adaptable and other ingredients can be added to suit ones taste. John i have found a recipe will leave at h&g. thanks J , This is a lovely chutney with cold meats and or cheeses. I made some beetroot relish today. barbie. Don’t waste the beetroot tops – they are lovely steamed – similar to spinnach. Care to share your Beetroot & Orange Chutney recipe with other mere mortals? Then thickened with 3 tablespoons of cornflour mixed with some vinegar, simmer on for about 10 minutes stirring often. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender. My little boy just loves beetroot and would like it in his school lunch sandwiches. Your email address will not be published. ½ teaspoon dried ginger. Your comment will be queued in Akismet! Wash the jars in soapy water and rinse well, then put on a baking tray in the oven for 10 minutes. The only trouble is that we have now eaten the whole batch and I need to make more. Preheat the oven to 120°C/gas 1⁄2. Ladle into hot, clean sterilised jars, cover and seal. Awesome! 1 tbsp cinnamon Place the orange rind and flesh into the pan with the other ingredients. My kitchen has a fabulous smell of home made chutney. The official line is 1 year but we’ve ate chutneys that have been considerably older than that! 2) 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 into a hot oven to sterilise for 10-15 mins. Into a big pot I added 3 onions & the pawpaw both chopped as finely as I could. is the ginger ground, fresh or stem in syrup? 3 onions chopped I recently tasted beetroot and orange chutney.It was delicious.As we grow our own beets and oranges does anyone have a recipe they are willing to divulge? It was for a friend and she thoroughly enjoyed it. The whole family love the taste. this sounds a good recipe, just cooking beetroot, need to go and get a few ingredients and then l will be making this. I have used this easy recipe many times and it never fails. A perfect match for cheese and cold meats, and delicious in turkey sandwiches. Natalie. You've made it so it is only fair to show it off at its best! 25 thoughts on “ Rick Stein’s infamous beetroot chutney ” Lorraine Baisbrown on 4 August 2020 at 04:03 said: I was just looking-up this recipe again as my brother was questioning 3 tbs of ground ginger. Leave to mature for at least a month in a cool dark place. Good luck all you relish cooks. Will comment on the result. I have found other recipes on the internet using red wine vinegar….but your recipe sounds simpler! 500g cooking apples. Good Food DealReceive a free Graze box delivered straight to your door. I kg beetroot. I am looking at making Chutney with beetroot as have an abundance of it, never made it before. @John Bayley: 2 tbsp white or yellow mustard seed The scope of chutneys is endless and t... Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. 1 tbsp coriander seed About a litre of malt vinegar (enough to cover the veges) & a couple of cups of raw sugar & some salt & pepper. All Switch the oven off and leave the jars inside while you get on with the chutney. I’m having great fun chopping up a mountain of fresh vegetables . Chutneys originated in India – the name derived from the Hindu word chatni . Cut the peel into thin strips and chop the orange flesh, discarding any seeds. this beetroot chutney recipe is fab . I’d have a go at adapting this recipe. Now I’m searching for a recipe for Beetroot, Apple and maybe Oranges … That could be a challenge.