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 (94)

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.

lorrainehughes1's picture
5

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
5

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
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
4

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
4

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

sister8x's picture
4

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
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
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
4

Opps - forgot to rate it too

hjmalpas's picture
4

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 :)

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