The best beetroot & Orange Chutney

What’s great about having a shop is the folk you meet and get to talk to. From our very first day we’ve enjoyed lots of chat with our customers about recipe ideas - and the stories behind them, too.

At Ginger Roots we will be finding out and sharing the great ideas that our customers are sharing with us - so look forward to some very easy and very delicious recipes to help you get more versatile with your vegetables and take the mystery out of healthy eating on a budget.

This recipe comes from Judy of Judy Jam Jar Mosaics - who swears by it as the best chutney she’s ever tasted. As a special offer in the shop this week, we will have all the fresh ingredients for this tastiest of chutneys bagged and ready to pick up along with the recipe and instructions.

All you will need to add are the sugar, salt, vinegar and allspice.

JUDY’S Magic BEETROOT AND ORANGE CHUTNEY

With its vibrant colour and rich earthy flavour this distinctive chutney is good with salads as well as full flavoured cheeses. Also good in a baked potato with cream cheese.  

• 350g Raw Beetroot

• 350g eating apples

• Grated rind and juice of 2 oranges

• 300ml malt vinegar

• 200g granulated sugar

• 225g red onions finely chopped

• Garlic clove

• Allspice

• Salt

Thinly peel the beetroot and cut into 1cm cubes

Peel and core the apples and cut into 1cm cubes

Put the vinegar and sugar in a pan and heat gently until the sugar dissolves

Add all the other ingredients to the pan, bring to the boil and then reduce the heat to simmer for 40 minutes

Increase the heat slightly to boil for ten minutes until the chutney thickens and no excess liquid remains. Stir frequently to prevent the chutney catching and sticking to the base of the pan

Spoon the chutney into warmed, sterilised jars, cover and seal. Store in a dark cool place and allow to mature for at least two weeks before eating. Use within six months of making and once opened keep refrigerated and eat within one month.