SPICED BEETROOT & APPLE CHUTNEY
Ingredients
- 1 kg beetroot trimmed
- 500 g Granny Smith apples peeled, chopped
- 500 g red apples peeled, chopped
- 2 large onions chopped
- 50 g fresh ginger finely chopped or grated
- 2 cups brown sugar firmly packed
- 1½ cups red-wine vinegar
- 1 cup orange juice
- 1 tbsp finely grated orange zest
- 2 cinnamon quills
- 2 star anise
- 1 tbsp mustard seeds
Instructions
- Preheat oven to 220°C. Wrap each bulb of beetroot in a small sheet of foil. Place in a larger oasting pan. Cook 1 hour or until beetroot is very tender when pierced with a knife. Cool. Rub skins from beetroot. Discard. Cut beetroot into 1cm cubes.
- In a large saucepan over a medium heat, place beetroot and remaining ingredients. Cook, stirring until sugar has dissolved. Bring to boil, reduce heat and simmer gently, uncovered, 1½-2 hours, stirring occasionally, or until mixture is rich and thickened. Discard spices if liked.
- Spoon hot chutney into jars and seal.