I want to begin by apologizing for the silence… I’m back! It has taken me a while to catch up with all my blogging duties after all the FBC happenings and another side project I’ve been working on. I’m still not fully up to speed but nevertheless getting there.
Christmas is nearing and if you’re anything like me in the gifting department, then you’ll love the next couple of posts. I’ll be featuring several homemade, edible holiday gift ideas that will make your friends and family sing like Pavarotti. Ok, maybe not quite!
I’m a serious beetroot lover. I enjoy it all alone, in salads, pastas, etc. My husband on the other hand, not so much. I am working really hard on changing that. So far hogging all the beetroot, has not helped.
In creating this chutney, I decided to go with flavors I’ve enjoyed with beetroot before or that bring Christmas to mind; Like oranges or the scents of Christmas with ginger, cinnamon and cloves. Hurry up and make this-as the longer you leave it to mature (ideally 1 month), the more the flavors will settle and the better it will taste- just in time for Christmas!
Roasted Beetroot, Orange & Spice Chutney
fills 3 (400ml) preserving jars
Prep time: 30 minutes
Cooking time: 1.5 hrs
The Cast of Characters
- 1kg raw beetroot/beets
- 250g demerra sugar or light brown sugar
- 1 teaspoon ground cloves
- 2 teaspoons of ground cinnamon
- 1 tablespoon grated ginger
- 3 oranges- zested and juiced
- 280ml red wine vinegar
- 2 garlic cloves- minced
- 2 medium onions- diced
- dill to season at the end- optional
- 3 apples- diced
- 3 preserving jars & a pair of surgical gloves
Begin by roasting the beets. Place in a pre-heated over 325F/170C/3G for about 45-60 minutes or till you can easily pierce with a fork.
While the beetroot is cooking, begin prepping all the ingredients… Like the orange zest and juice.
chopping the onions and the apples…
And sterilizing the jars by boiling them and then letting them rest upside down till dry.
When the beetroot has cooked, slice off the ends and then peel the skin before dicing. Be sure to use surgical cloves so you don’t stain your hands.
In a deep pot add the onions, apples, garlic, ginger, orange zest, cloves, cinnamon…
demerra sugar, orange juice and red wine vinegar.
Bring it to a boil.
Now add the diced beetroot and bring to a boil again.
Then reduce and let it simmer for about 30-45 minutes or until the mixture has thickened. Be sure to mix often.
If you’d like to add some dill, you can in the last five minutes. I added about 2 tablespoons.
Fill the sterilized jars with the chutney and seal well. If sterilized well and sealed straight away it will keep for up to a year. Anyway you will know when you open the jar. Refrigerate once opened.
Beetroot chutney is the perfect condiment served with an assortment of cheese, meat, game, chicken & stews. The only limit is your imagination!