Spiced beetroot & orange chutney

Spiced beetroot & orange chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(54 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
alienhunter's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Whoops. Forgot to rate it. Maybe 5 stars next time!

sister8x's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mumscafe's picture

Have made this chutney on several occasions. Everyone just loves it.
Making a batch now that I will include in Christmas hampers this year. Yum.

donnapat's picture

This is my 2nd batch, gave some to the girls at work and they are all asking for more, easy to make and really tasty!

lubylocket's picture

Made this a few times and the best thing is; cook the beetroot first do a big batch boil, some for the chutney and some to pickle. Put the cooked diced beetrot in a glass bowl overnight with all the spices, if you like you can add the onion and apple, NOT sugar or vinegar. As beets are sweet reduce sugar by half (to personal taste) and use only half vinegar to start with add more as needed. Also it really is best to pot up slightly wet - as in ignore the general chutney rule about pulling a spoon through the mix and leaving a dry channel, this definitely benefits from being slightly more moist. Good luck and have fun :) XXX

elainemck's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last year. Very tasty with a good kick to it. I had to cook it for much longer than the recipe says. Also, make sure you finely dice the beetroot - I made mine slightly too chunky, which will have added cooking time as well. Will be making again this year with the beetroots we have grown ourselves.

euripides's picture

It may be that my competence was tested with this recipe, but I found the preparation time of 20 minutes impossible to achieve; it took my wife and me about 40 minutes to diced the beetroot and a further 30 to prepare the other ingredients. Also, after an hour's cooking the chutney did not appear to be ready and eventually let it cook for 2 hours before it attained a consistency that I would call chutneyish. The result however was fantastic

jellybean21's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this with beetroot from our allotment, absolutely delicious, the best chutney I have made, it doesn't taste too vinegary as some chutneys do. But it does take a lot longer than the 1 hour stated, in fact I left it on a low simmer for almost 3 hours and I used less liquid than it says in the recipe, but it was worth it in the end.

lollachops's picture

I love making chutneys and pickles, I made this last year and absolutely loved it, everyone said how tasty it was, definitely gonna make it again this year!

jenclews's picture

Agree with comments about cooking time - mine took much longer than 30 minutes. It was absolutely delicious though, fabulous with blue cheese and crackers, or on a cheese sandwich, or with cold meat. I gave two jars away to friends who raved about it. Will make it again.

hjmalpas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Opps - forgot to rate it too

hjmalpas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last year and was delish! Made more this year to give with the seeded oatcakes and a chunk of stilton. Peeling and dicing 1.5kg beetroot took more like an hour (not 20min as stated!!!!) and as previously mentioned, it took ages to simmer until enough liquid had evaporated. I think I'll try grating it next time - good suggestion. Always well received gift though and always keep some back for myself! Yum :)

hjmalpas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last year and was delish! Made more this year to give with the seeded oatcakes and a chunk of stilton. Peeling and dicing 1.5kg beetroot took more like an hour (not 20min as stated!!!!) and as previously mentioned, it took ages to simmer until enough liquid had evaporated. I think I'll try grating it next time - good suggestion. Always well received gift though and always keep some back for myself! Yum :)

hagaar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this today to have with cold meats and cheese at Christmas. Took a longer cooking time than stated, think it should be a fast simmer and not a gentle one! Tastes fantastic and I am sure it will be even better by Christmas. Great with Stilton cheese in a sandwich.

suepine's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Took a bit longer than stated, especially the preparation, but the result is beautiful. Used chunks of apple and brown mustard seeds (because I didn't have yellow or white). Tastes fabulous. Great with pork sausages.

ttxln2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this today to use up some beetroot from the veg box - can't stand the stuff. However, this chutney is fantastic! As others have said took ages to reach the right consistency (2 1/2 hours of simmering...should have read the comments about boiling for longer) but it tastes lovely, if a little on the sweet side! Left out the cloves (yuck yuck yuck) with no detrimental effect on the chutney. Would definitely make again.

carolynday's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this chutney for Christmas - tastes wonderful and is a lovely colour. Will make again. What better recommendation can I give? :-)

donahilaria's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A fabulous chutney! I love beetroot and found that the flavour of the orange complements the beetroot beautifully and doesn't get swamped by it. I added four cloves of garlic and about 5 cardamom pods as well - just because I like them :-) I added a bit to the cooking time too as I don't like chutneys too runny - about 7 minutes on a higher boil, stirring all the time. Result? Wonderful - we'll be enjoying this with a leg of lamb this Christmas!

Pages

Questions

Tips