Makes: about 1kg
Difficulty level: Easy
Time: 40 mins
1kg fresh beetroot, peeled and diced
2 onions, chopped
2 apples, cored, peeled and grated
10ml (2 tsp) mustard seeds
10ml (2 tsp) coriander seeds
10ml (2 tsp) ground cloves
10ml (2 tsp) ground cinnamon
350ml red wine vinegar
- Combine all the ingredients in a large pot and mix well. Bring to a gentle simmer and cook, stirring occasionally, until the chutney is thick and the beetroot tender, about 1 hour.
- Let the chutney settle for about 10 minutes, then spoon into jars and seal while still hot.
- The chutney can be eaten immediately, but it will develop even more flavour after a month. If well sealed it will keep for up to 6 months in a dark, cool place. Once opened, refrigerate and eat within a month.
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