Beetroot and Orange Chutney

Now that spring is here as often happens all of my beetroot appears to be going to bolt to seed. In an attempt to use it up before this can happen I decided to make some beetroot chutney.

Beetroot and Orange Chutney
1kg Beetroot, peeled and chopped
2 medium onions, chopped
2 large oranges, peeled and chopped
1 cup sugar
1 teaspoon grated lemon rind
Juice of 1 lemon
2 cups white wine vinegar
1 fresh red chilli chopped
1 clove garlic crushed
1 teaspoon ground coriander
2 cinnamon sticks
2 star anise
6 cardamon pods
Method
Steam beetroot until it is just tender. Combine beetroot with remaining ingredients in a large saucepan. Bring to the boil and simmer, uncovered, stirring occasionally for about 1 hour, or until the mixture is thick. Pour into hot sterilised jars. Seal when cold.