Beetroot has been a forgotten vegetable for the last 30 years or so but now is enjoying a renaissance. It is one of the most versatile of our root vegetables, certainly one of the tastiest and without a doubt the healthiest as it’s full of nitrates that lower blood pressure, it’s a great source of fibre, it’s high in iron and so on.
Many people who were force fed beetroot when they were little – either pickled or boiled – dislike the taste but it’s actually very easy to make beetroot taste yummy and this chutney recipe, using Florame’s organic essential oils, is not only a great way to preserve beetroot but also tastes fab and goes incredibly well with cheeses, cold meats and game. I’m not usually a fan of chutneys and pickles but this really is a stand out flavour!
Equipment
V large saucepan or preserve making pan
Wooden spoon
Knife
Chopping board
Peeler
Grater
Corer
4 or 5 large jars (mayonnaise size)
Ingredients
1.5kg/3.5lbs raw beetroot, trimmed & peeled
3 medium sized onions
3 eating apples, peeled, cored and grated
3 oranges
2tbsp mustard seeds – preferably yellow or white
1 tbsp coriander seeds
2 drops clove organic essential oil
2 drops cinnamon organic essential oil
1 drop sweet orange organic essential oil
700ml/1pint (just over) red wine vinegar
700g/1.5lbs golden sugar or unrefined sugar
To make
As you chop the ingredients chuck them into your large saucepan.
Firstly dice your trimmed & peeled beetroot into squares about 1cm/0.5inch large. Then peel & chop your onions to approximately the same size. Grate the zest of the 3 oranges as finely as you can (use a proper zester if you’ve got one – you can buy them at any decent cook shop or department store) then juice the oranges and add to the onions and beetroot. Core and peel the apples then grate the flesh. Add in the mustard and coriander seeds, the organic essential oils, the vinegar and sugar.
Mix everything together in the saucepan, bring to the boil then reduce the heat to a gentle simmer and leave for at least 1 hour, stirring every now and then, until the chutney is thick and the beetroot feels tender.
This will make your kitchen pong (because of the vinegar) but it’s worth it for the end result!
In the meantime wash your jars then, when the chutney is ready, bung your jars in a hot oven for approx 15 mins to sterilise them. Meanwhile take the chutney off the heat and set it aside to rest for 10 minutes. Spoon the chutney into the jars and enjoy!
You can eat this chutney straight away but if you leave it for a month or longer you’ll get the full, rich, seductive flavour of this wonderful accompaniment. The beetroot chutney will keep for 6 months if stored in a cool, dark place. Once opened, keep in the fridge and use within 6 weeks.
Many people who were force fed beetroot when they were little – either pickled or boiled – dislike the taste but it’s actually very easy to make beetroot taste yummy and this chutney recipe, using Florame’s organic essential oils, is not only a great way to preserve beetroot but also tastes fab and goes incredibly well with cheeses, cold meats and game. I’m not usually a fan of chutneys and pickles but this really is a stand out flavour!
Equipment
V large saucepan or preserve making pan
Wooden spoon
Knife
Chopping board
Peeler
Grater
Corer
4 or 5 large jars (mayonnaise size)
Ingredients
1.5kg/3.5lbs raw beetroot, trimmed & peeled
3 medium sized onions
3 eating apples, peeled, cored and grated
3 oranges
2tbsp mustard seeds – preferably yellow or white
1 tbsp coriander seeds
2 drops clove organic essential oil
2 drops cinnamon organic essential oil
1 drop sweet orange organic essential oil
700ml/1pint (just over) red wine vinegar
700g/1.5lbs golden sugar or unrefined sugar
To make
As you chop the ingredients chuck them into your large saucepan.
Firstly dice your trimmed & peeled beetroot into squares about 1cm/0.5inch large. Then peel & chop your onions to approximately the same size. Grate the zest of the 3 oranges as finely as you can (use a proper zester if you’ve got one – you can buy them at any decent cook shop or department store) then juice the oranges and add to the onions and beetroot. Core and peel the apples then grate the flesh. Add in the mustard and coriander seeds, the organic essential oils, the vinegar and sugar.
Mix everything together in the saucepan, bring to the boil then reduce the heat to a gentle simmer and leave for at least 1 hour, stirring every now and then, until the chutney is thick and the beetroot feels tender.
This will make your kitchen pong (because of the vinegar) but it’s worth it for the end result!
In the meantime wash your jars then, when the chutney is ready, bung your jars in a hot oven for approx 15 mins to sterilise them. Meanwhile take the chutney off the heat and set it aside to rest for 10 minutes. Spoon the chutney into the jars and enjoy!
You can eat this chutney straight away but if you leave it for a month or longer you’ll get the full, rich, seductive flavour of this wonderful accompaniment. The beetroot chutney will keep for 6 months if stored in a cool, dark place. Once opened, keep in the fridge and use within 6 weeks.
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