Spiced beetroot chutney

• raw beetroot↗1½ kg kg

  trimmed, peeled and diced (wear gloves!)

• onions↗3

  chopped

• eating apples3

  peeled and grated

• oranges↗zest and juice 3

  zest and juice 3

• white or yellow mustard seeds2 tbsp tbsp
• coriander seed↗1 tbsp tbsp
• ground cloves↗1 tbsp tbsp
• ground cinnamon↗1 tbsp tbsp
• red wine vinegar↗700ml ml
• golden granulated sugar↗700g g

Step-by-step instructions

1. 1

   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.

2. 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 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. 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. Once opened, refrigerate and eat within 2 months.