Sunday, September 4, 2011
Recipe: Beetroot and Orange Chutney
This is a wonderful preserve- that goes SO well with goats cheese and walnuts. I think with the citrus and mixed spice it tastes a little "christmas-y" so this might be a nice recipe to make ahead for your homemade Xmas pressies! This year i'll be giving people various jams/jellies/chutneys, but also having a go at making my own Sloe Gin. I've never made it before but it should be allright, my last few flavoured alchohols (raspberry vodka, blackberry brandy, elderberry vodka) have worked and gone down quite well, so Sloe gin can't be much more difficult to produce. Try this chutney on a cheeseboard, or alternatively try using it on crostinis or tarts for beautiful colour and a little zing!
Beetroot and Orange Chutney (makes about 800g) Makes 4 x 200g jars, £1.09 per jar.
500g peeled and diced beetroot
2 oranges, zest and juice
2 apples, peeled and diced
2 small white onions, peeled and diced
2 tsp mustard seeds
1 tsp ground coriander
1 tsp mixed spice
180ml white wine vinegar
100ml cider vinegar
20ml red wine vinegar
1. Bring all ingredients to the boil and cook on a fairly high heat for 50 minutes, stirring occasionally.
2. Allow to settle for 10 minutes, and pot.