Name: Spiced Beetroot and Apple Chutney
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1000g
Cuisine: British
Ingredients: 750 g beetroot; 300 g tart apples; 250 g red onion; 15 g fresh ginger; 10 g orange zest; 400 ml red wine vinegar; 350 g light brown sugar; 100 ml orange juice; 5 g yellow mustard seeds; 3 g ground coriander; 8 g salt

Equipment

Large heavy-bottomed pot

or Dutch oven

Wooden spoon

Sterilized glass jars with airtight lids

Box grater

or Food processor with grating attachment

Ingredients

50 servings

Produce

750 g beetroot, raw, peeled and coarsely grated
300 g tart apples, peeled, cored and finely diced
250 g red onion, finely chopped
15 g fresh ginger, peeled and finely grated
10 g orange zest, finely grated

Pantry and Spices

400 ml red wine vinegar
350 g light brown sugar
100 ml orange juice, freshly squeezed
5 g yellow mustard seeds
3 g ground coriander
8 g salt

Nutrition (per serving)

Calories

Protein

10g

Carbs

Fat

Fiber

Sugar

77mg

Sodium

Method

Combine the grated beetroot, diced apples, chopped red onion, grated ginger, and orange zest in a large heavy-bottomed pot.

Add the red wine vinegar, light brown sugar, orange juice, yellow mustard seeds, ground coriander, and salt to the pot. Stir thoroughly to ensure the sugar is evenly dispersed before heating.

Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar dissolves completely. The temperature should reach approximately 100°C/212°F.

15m

Reduce the heat to low and leave to simmer gently, uncovered, for 1 hour to 1 hour and 15 minutes. Stir occasionally at first, and more frequently towards the end of cooking to prevent catching. The chutney is ready when the liquid has reduced to a thick, jam-like syrup.

1h 15mLook for: Dragging a wooden spoon across the bottom of the pot leaves a clear channel for a few seconds before the liquid seeps back in.Feel: Mixture feels heavy and sticky when stirred.

Remove from heat and immediately ladle the hot chutney into sterilized warm glass jars, leaving a small gap at the top. Seal the jars tightly while the mixture is still hot.

Allow the sealed jars to cool completely at room temperature. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to mature and mellow.

14d

Chef's Notes

Always wear disposable gloves when peeling and grating raw beetroot to prevent your hands from staining a bright pink color.
Properly sterilize your jars by washing them in hot soapy water, rinsing well, and placing them in a 140°C/285°F oven for 15 minutes while the chutney finishes cooking.
The maturing process is crucial. Freshly made chutney can taste overly sharp and harsh from the vinegar. Resting it for at least two weeks allows the acids to mellow and the flavors to harmonize.