This great recipe was sent in by Jez Thorp as part of our chilli recipe competition. I’ve wanted to make some beetroot chutney for a while now so i’ll be sure to give this a go. It should make a nice change from our regular standard chilli chutney recipe.
The following recipe makes between 6-8 jars.
Orange & Beetroot Chilli Chutney Ingredients
2 lb Orange (or normal beetroot)
1 lb Onion (Red if wanted for colour rough chopped)
Half lb apples (rough chopped)
3 Qt pint white vinegar
1 Tsp Salt
2 Tsp Mustard seeds
Half Tsp ground ginger
Half Tsp All spice (optional)
Qt lb white sugar
Chopped chillies to taste
Method
Boil the beetroot just long enough for the skin to peel, roughly chop and add all the ingredients except the apple to a saucepan.
Bring to the boil then allow to simmer for 25 minutes stirring occasionally. Add the apples and cook out until thickened. Put into sterile jars and store for a week to allow the chillies to mature the flavour. If wanted add more beetroot and vinegar and less apple for a little more bite.
Hi I am growing my own beetroot and chillies so I would like to try this recipe. I was wondering how long it will keep for unopened and when opened?
Hi Chris,
I typically bank on 12 months for unopened chutney and 8 weeks once they’ve been opened. Always sterilize your jars before sealing them and once opened keep them in the refrigerator.
This is a fantastic recipe – I’m about to make what must be at least my fifth batch. I’ve never found orange beetroot but if it’s anywhere near as delicious as the boring old purple variety it’ll be a winner. I’ve always used Scotch Bonnets in this and they seem to work very well indeed!
I live in a metric country, and have ten fingers and ten toes. I have googled Qt pint and find either quarts or pints, but not quart pints. Can someone please help me to understand so that I can convert 3 Qt pint white vinegar into litres. 😉
Celia – I think that should be three quarters of a pint!