This recipe is an adaptation from a Beetroot and Orange Relish recipe by Thane Prince in her book ‘Jams & Chutneys’. I’ve called it Chutney as it is much thicker and chunkier than her original recipe which calls for the beetroot to be grated. It makes a delicious accompaniment to any cold dish, particularly over Christmas – a change from the usual pickled beetroot.The orange brings a lovely fruity flavour to the mix to enhance the beetroot and the spices add a slight kick, although you could omit these if you prefer.
1 kg Beetroot
4 Large Oranges
2 Large Onions
500g Granulated Sugar
250ml Red Wine Vinegar
1 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
1 Teaspoon Ground Chilli
Peel beetroot and chop into small pieces,
Grate the orange zest (use the grater – not zester as you need larger pieces). Cut away all the white pith and cut the oranges into small chunks, discarding any pips.
Chop the onions finely.
Add everything to a large, heavy bottomed pan. Bring gradually to a boil, stirring well to dissolve all the sugar. Boil for a few minutes then reduce to a low simmer. The mixture will take about 1 ½ hours to thicken and it will need occasional stirring to ensure that it doesn’t stick to the bottom of the pan. Depending on the amount of juice that was in the oranges, the mixture may need a little more liquid added and some more red wine vinegar or orange juice can be added if it looks too thick as its cooking.
The beetroot should be well cooked and softened but still remain in chunks and the whole mixture should be nice and thick (or to your own taste). Pour into sterilised jars, seal and label.
Another of my favourite things to make at Christmas is Cranberry Relish and oranges work really well with cranberries too. Here is a recipe for Cranberry, Orange and Port Relish.