Yes, it’s cheap to buy it pickled, yes it stains your fingers bright red, yes it reminds you of your Nan, but what a veg! It’s good for you ( here’s a link to why ) and my version has a spicy kick to it with a little heat from a couple of teeny tiny chillies.
I decided to make this simply because there are plenty of beetroots in the market this week along with oranges. It’s really easy to make and is full of flavour.
This recipe makes 3-4 jars.
1. GET A HEAVY WIDE BOTTOMED SAUCEPAN AND CHUCK ALL THE FOLLOWING INGREDIENTS INTO IT…
- 700g beetroot – not cooked, peeled and diced
- 1 large onion – peeled and chopped
- x2 eating apples – peeled and grated
- x3 juicy oranges – the zest and juice
- 1 desertspoon of ground cinnamon
- x2 desertspoons of whole grain mustard
- 350g raw cane sugar
- 300ml vinegar (I used 150ml red wine vinegar, 100ml white wine vinegar and 50ml balsamic vinegar)
2. GRIND THE FOLLOWING IN A PESTLE & MORTAR (or similar)
- 1 desertspoon of coriander seeds
- 1 desertspoon of cloves
- x3 all spice berries
- x3 dried guindilla chillies
…CHUCK THIS SPICE MIX INTO THE SAUCEPAN WITH ALL THE OTHER INGREDIENTS.
Bring the pan to the boil and then simmer for 1 hour. You will need to stir every now and then so the mixture doesn’t stick to the pan…when the mixture starts to look sticky stir more frequently it will be very hot so be careful.
To test that it’s done, take a chilled saucer from the fridge and put a small spoon of the mixture onto the saucer and leave for a few minutes. Then wipe your finger through the middle of the mixture. If the mixture doesn’t run back to meet itself, it’s done.
Spoon the mixture into sterilised jars carefully.
Its ready to eat, but it’s better if you leave it for a week before trying.