Spiced beetroot & orange chutney

Spiced beetroot & orange chutney

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(53 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Makes roughly 2kg

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
48
protein
1g
carbs
12g
fat
0g
saturates
0g
fibre
1g
sugar
11g
salt
0.04g

Ingredients

  • 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
  • 3 onions, chopped
  • 3 eating apples, peeled and grated
  • zest and juice 3 oranges
  • 2 tbsp white or yellow mustard seeds
  • 1 tbsp coriander seed
  • 1 tbsp ground cloves
  • 1 tbsp ground cinnamon
  • 700ml red wine vinegar
  • 700g golden granulated sugar

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Method

  1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
  2. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Recipe from Good Food magazine, December 2009

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Comments

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gillyflower12's picture
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I only made half the measures with exception of the sugar. I put in a bit less than the stated amount. I read the reviews well after starting the cooking. It didn't take me long to peel etc 750g of beetroot and the other ingredients. I would say just on half an hour. I certainly wouldn't grate the beetroot, I like to have little lumps. After just over an hour it was ready. Too much sugar, needed salt and a bit of a kick. I put in salt, a small dried piment and a tiny piece of garlic. It NEEDED it. I had a little bit of liquid, but a chutney musn't be dry. I give it 4, but it certainly needed a bit of work on it. I didn't bother to put on gloves, nothing much happened.

linzema's picture
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Made this as Christmas presents - very well received by all.
Would agree with other comments that cooking time is definitely longer than an hour and yes - wear gloves!

Gerdiemarian's picture

I made this chutney today and the cookingtime was indeed longer than an hour. Its also a bit to sweet for me even though I used 200 grams of suger and substituted the rest with honey. At the end I added the juice of 1 lemon to freshen it up a bit. I also added cumin, grated ginger and some grounded cardemon. Delicious!

roccagorgeous's picture

Just to add I wouldn't personally reduce too much of the vinegar, I'm sure it's the vinegar and the sugar that helps preserve the chutney, it's likely the shelf life would be less if half the amounts where used, but I maybe wrong

roccagorgeous's picture

I have made this on a number of occasions now and the only thing I change is reducing the amount of sugar by 200g but that's a personal choice...never had a problem with liquid remaining, but do use a very large jam pan which definitely helps....I to cannot recommend enough chopping the ingredients in the processor, chopping by hand takes forever, it's a nice chutney but the seeds as mentioned on other comments do taste a little unpleasant if you bite into one, in future I may grind them before using..

clumsmum's picture

I make this to go in hampers every Christmas. I too found way too much liquid and cooking time, so I now half both the vinegar and sugar quantities but leave the rest as the recipe. This works really well. This year, as per pickled beet root, I parboiled the beets in their skins til just soft, about 20 mins, then scraped of the skins with a sharp knife and chopped. It was much easier! Ps wear gloves

sarenade's picture

Made this today. Must say, I agree with the comments below..In my opinion, too much sugar and too much vinegar. I made it with 450g of sugar and it was still very sweet. If I was to do it again I would substitute some of the vinegar with water. It may mellow with time. Looking to give away for xmas presents so it'll have 6 weeks or so to mature. I mixed my beetroot and onion in the blender before putting in the pan which I think helped with cooking times. Nice taste and cheap!

angelajune's picture

I made this a couple of weeks ago, I resisted until yesterday to open a very small jar. Absolutely great, much nicer than any bought chutney. It did take longer to cook than suggested in the recipe but then I did leave the beetroot a bit chunky. Very, very good and also cheap to make.

Dotsville's picture

After reading the advice on here, I tried cooking the beetroot first (whole, boiling water, approx 30 min.), and then I grated it, as you would with the apple. It took about 5 mins to grate all the beetroot and you can prepare everything else while the beetroot is cooking. I used 500 g of sugar, and overall it worked a treat. No lumpy bits of beetroot, and spreads really nicely with a good texture. It took about 1 hr 30 mins - I guess as you don't need to wait for the beetroot to cook (as much) and don't need to spend ages cutting it up. Delicious!

One thing I would personally consider doing differently next time is using less vinegar...personal taste obviously, but it is slightly too much. Maybe try 500 - 600 mL.

cookingman's picture

Made this a couple of days ago and it tastes great but cooking time was nearer 4 hours than 1! Well worth the wait though

roccagorgeous's picture

Just finished making this chutney, I used 1kilo 700g of beetroot as had loads given to me....I used only 500g of sugar and still found it plenty sweet enough so can imagine it is very sweet as per original recipe...I didn't have mustard seeds so used cayenne pepper. I will certainly do this recipe again but would crush the coriander seeds, found them quite unpleasant in a sandwich when you come across one! And would probably use a little less clove but this is just a personal thing, think it can be a little overpowering.

Beanfeast99's picture

Unfortunately I didn't read the comments before making this. Definitely way too much sugar for my taste but apart from that a good recipe. Would make it again but less sweet.

mariapiabalfour's picture

Agree with the other comments posted here. The most laborious part was chopping the beetroot small, and it does need to be small. Using a food processor to whizz is a good tip and I'll try that next time. It took three hours to reduce to the right consistency. But it was well worth the effort and I shall certainly make it again.

fkeith's picture

Awesome!

lorrainehughes1's picture
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Absolutely delicious. I am a beetroot lover anyway but this is a chutney that I must always have in my fridge. I really could eat it straight from the jar on its own. I eat it in toasties, with crackers and sandwiches with cheese. The cloves give it a lovely christmassie taste. I whizz the raw beetroot in a food processor and it cooks a bit quicker and keeps that lovely red colour too.

ozzlie's picture
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What a fantastic combination of flavours. Sweet beetroot with delicate spice and then a hit of orange. The most laborious part of this recipe was the peeling and chopping of the beetroot and I had to boil it longer than suggested. Well worth the effort though and a fantastic colour, lovely with fresh or smoked mackerel!!! Made several jars to give away as gifts this Christmas.

alienhunter's picture
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Made this last week. As I didnt have the full amount of red wine vinegar topped it up with 200ml Cider vinegar. The finished product is delightful much better than shop bought chutneys that I have had in the past. I'm sure it will improve with age, if it lasts until Christmas

philippa-ann's picture
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My first ever chutney and it tastes amazing. Great christmas present idea. I have a sweet tooth but i think there is a little too much sugar in this recipe, will definitely put in less next time. As for the cooking time, it took 2hrs 30mins before it reached the right texture. I used a potatoe masher towards the end to get it right. Top tip cut the beetroot small if you don't want it to take forever.

sister8x's picture
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Whoops. Forgot to rate it. Maybe 5 stars next time!

sister8x's picture
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I'm really pleased with the way this recipe turned out . . . . eventually. I wish I had read the reviews before I started. I simmered it for a little over 2 hours and it worked. When I make it again I will use less cinnamon. Well worth doing and thanks to the people who posted comments; very useful.

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