Spiced beetroot & orange chutney

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(60 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Makes roughly 2kg

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

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal48
  • fat0g
  • saturates0g
  • carbs12g
  • sugars11g
  • fibre1g
  • protein1g
  • salt0.04g
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Ingredients

  • 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 3 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 eating apple, peeled and grated
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • zest and juice 3 oranges
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tbsp white or yellow mustard seeds
  • 1 tbsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp ground cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 tbsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 700ml red wine vinegar
  • 700g golden granulated sugar

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.

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Comments, questions and tips

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Comments (94)

safgarden's picture
3.75

I have just made this chutney as I always have loads of beetroots - some I pickle and some I store in sand over the winter to use in cakes and salads. After looking at all the comments I decided to pre-cook the beetroots the night before and I used home grown carrots instead of the apples. I reduced the sugar and vinegar by half. I can see why the quantity of sugar and vinegar would be far too much as commented by many people. The prep today took about 30 minutes as I used an electric chopper for the onions and I grated the cooked beetroot and carrots. It took one hour to reduce down, with the pan lid off the whole time. I was able to fill 6 small 250ml jars and 3 x 500ml jars. The small ones will be in storage for Christmas gifts! Very pleased with the result and taste and very easy to make once the recipe was adapted. I am rating it 4 only because I could not follow the existing recipe.

Lizlou57's picture
5

So basically you made up your own recipe? Glad it worked out for you!

piemiller1789's picture
3.75

This is a lovely recipe to make, however as previously posted the timings are incorrect. It took me and hour and a half to prepare all the ingredients, then a further 2 1/2 hours to reduce the chutney appropriately. I also cut down the sugar to 500g which worked really well. A very tasty chutney

Cookie Monster 2014's picture

This makes the perfect Christmas-time chutney and is full of flavour. I'm a bit of a lazybones and blitzed the beetroot, apple and onions with a blender (in short bursts if you still like it chunky). It saved me a lot of time. I also cheated with the raw beetroot and bought fresh, pre-cooked beetroot (in vacuum sealed packs) which works incredibly well and, again, saves a lot of time. I agree that even 2 hours cooking time may not be sufficient. This time around I only added just over half of the red wine vinegar...and it is less runny than my first attempt last Christmas. It has been very popular with friends and it currently my husband's favourite chutney. Try it! I am sure you will enjoy.

Cookie Monster 2014's picture

Today I am making this delicious chutney for a second time as Christmas gifts. It went down extremely well last Christmas and is now in demand! I'm a lazy bones and instead of chopping tirelessly, I blitzed the beetroots, onions and apples in the blender (very short bursts as I still wanted a chunky texture). I also used fresh, pre-cooked beetroot (they come heat-sealed in plastic wrap). It worked well last year, and looks as though it's working again this time around. I agree that even after 2 hours the chutney still appeared liquidy, so this time I'm using half the vinegar and topping up accordingly. I add a few secret ingredients which compliment it. It really is a delicious chutney (my husband's favourite) and as it cooks there is an amazing aroma filling my home. Give it a go, you will love it!

jackaly's picture

I don't know if any one can help me.I did not read the reviews and made the chutney.I have never made it before.After 2 hours the beetroot was soft so I bottled it and the juice was very runny.Do I take the chutney out of the jars and boil it again or do I throw it away.

Cookie Monster 2014's picture

Hi Jackaly
I hope you did not throw the chutney away as mine turned out exactly the same last year...but it still went down a treat!

sewarren's picture
5

After reading most of the reviews I have finally made this chutney and it wonderful. I started the night before by roasting the beetroot for 2 hours on 150c then switched the oven off and let it sit in the oven over night, then the next morning I got to work, first peeled the beetroot, then grated it (not very keep on big chunks in my chutney) then threw in the rest of the ingredients but took on board that most said it was to sweet so I reduced the sugar to 500g and did half and half with the vinegar (red wine & cider) and let it simmer for and hour and a half so there was a little syrup on the bottom so when I filled the jars the beetroot it wasn't to dry.. Had a half a small jar of it left over so tried it with some cheese & crackers for lunch and it was great but will be fantastic in a month or so.. Will defiantly be doing this one again...

sewarren's picture
5

5+++++ stars from me..

sewarren's picture
5

After ready most of the reviews I decided to roast the beetroot on 150c for 2 hours til nearly done (did it last night and once done left it in the oven till the morning) so much easier to peel and I grated mine as don't really want chunks of beetroot (personal preference) and the whole prep took me 30 min to get done. OK red hands but truthfully didn't mind also cut down on the sugar to 500g instead of the 700g after reading so many was saying it was to sweet so glad I did as it would of been way to sweet for me I also crushed the coriander seeds a little then put them into a muslin bag and put that in the pan to simmer away with the rest of the ingredients as I don't fancy biting into a seed.. lol.. The cooking time was 1.5 hours till it was a lovely jammy consistency with the perfect amount of thick syrup so it doesn't dry out. Fabulous color and great taste...

gillyflower12's picture
3.75

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
5

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

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Questions (2)

dawnkerr's picture
0

I made this chutney using the quantities exactly the texture came out great however it smells earthy and has an earthy taste do not like the taste at all is there any way to counteract th is taste

goodfoodteam's picture

Sorry to hear that the beetroots have given it an earthy taste that you don't like, they do have a reputation for it unfortunately. If you don't want to give it away as a stocking filler to beetroot loving friends this Christmas, you could add some raisins or sultanas with a little allspice or finely grated fresh ginger then reboil it briefly. If the chutney doesn't already taste strongly of orange zest you could try increasing that too. Why don't you experiment with one jar first and see how it goes?

Tips (1)

Gerdiemarian's picture

I used musterdpowder, groud cumin, ground coriander en grated ginger so there were no seeds:-) And I added some finely chopped figs.