Christmas Spiced Beetroot Chutney

chutney_finished(2)Makes 1kg
Ready in 2 hours

  • 1 tbsp cloves, ground
  • 1 stick of cinnamon
  • 1 tbsp allspice
  • 2 tbsp each juniper berries, crushed dried lavender and pink peppercorns
  • 450ml white wine vinegar
  • Zest and juice of 2 oranges
  • 450g sugar
  • 2 red onions, chopped
  • 1kg beetroot, grated
  • 2 garlic cloves, crushed
  • sea salt and black pepper

Mix together the cloves, cinnamon, allspice, juniper berries, lavender, peppercorns, vinegar, orange zest and juice, and sugar with 200ml of cold water in a large pan and simmer until the sugar dissolves. Stir into the onions, beetroot and garlic, and season with salt and pepper, then bring to a boil. 

Simmer for 1 hour and 30 minutes, until the mixture is glossy and syrup-like. Pour into sterilized jars and store in a dry, cool place for up to three months. Label with those details for your recipient and also mention that once it’s opened, you should store it in the fridge and eat within a week.