Spiced beetroot & orange chutney

Spiced beetroot & orange chutney

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(51 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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ekirkman's picture
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Fab chutney that is perfect in cheese sandwiches. Used chunks of apple to make it more chunky and sweet. Took a long time to simmer down but probably just the nature of my pan.

jennewein's picture

This is fabulous. I made it today and a complete success. TIP: I grated the beetroot and apple with my Magimix on the coarse grater - worked perfectly and the mix cooked in just over an hour. I experimented a bit with the spices and added a red chillie, finely sliced.

scoobysmum's picture
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I have made beetroot chutney before not with oranges but apple. I boil my beetroot until soft first and its also easier to peel,then I use it in the recipe.

kay2906's picture
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sorry forgot to rate it!!

kay2906's picture
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I have to agree with other comments about the time it takes- in my case, an hour and a half for prep and 1hour 45 mins for cooking. But I tasted it and can't wait to try it properly. I made 2 very large jars (originally mayo jars) and 1 small jar- I think this one had honey in it originally.

katenelligan's picture
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oops i forgot to rate it

katenelligan's picture
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this recipe was so easy to follow the only advice i can give is to simmer for 1her 50 min instead. I havent tried it yet but am looking forward to trying it in a month as it looks yummy!!!

sogatha's picture
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A really good and easy beetroot recipe. My only criticism would be the coriander seeds which I will leave out next time. They are really terrible when you come across them in a lovely soft sandwich!

bizzie47's picture
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Making this for the second time. Last years batch was delicious. Ignore the 20 mins prep time stated - you may just be able to prep the beetroot in this time if you are lucky! Also again this year found that the cooking time is much, much longer than one hour, more like two hours plus to get to correct consistency. I used 500ml of red vinegar and 3 large oranges as 700ml seemed too much last time. Smells wonderful, really looking forward to trying it in a few weeks.

dmaxim's picture
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I have made this twice now, the second time I pre cooked the beets it made them easier to handle and the chutney was just as good if not better!
I gave lots away last year and people are still talking about it so I am making lots of batches this year, yum yum yum!!!!

den1977's picture
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Good recipe. Easy to make but only made half quantity. I cooked the beetroot first (by mistake!) but doesn't seem to have made a difference. It needed cooking for about an hour and a half. Next time less cinnamon but that's due to personal preference more than anything else. House now smells very Christmassy!! Hope there's some left by then!!

kezzerred's picture
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Made this last year for christmas its got a lovely rich red colour and tastes amazing, especially enjoyed on sausage sandwiches and cheese toasties, making more this year but an extra couple of jars for myself this time.

basscave-noms's picture
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We made this for Christmas presents and it was lovely!

It will be on the Christmas gift list again this year!

jules1947's picture

cann't wait to try this recipe when the beetroots ready. Don't you just love this time of the year

bigpants's picture
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Proper lovely- will make in smaller jars next time as there is only me that likes chutney related items in our house!

helenelle's picture
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My first post did not seem to get to screen.
I left out the cloves, halved the cinnamon, added a finely shredded red chilli and used cooking apples instead of eating apples. The results is very Yummy/.

helenelle's picture
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Oh also I dry fried the corriander and mustard seeds to release their flavour and ground up in a mortar before adding.

helenelle's picture
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forgot to rate it!

statonvicky's picture

My chutney was a disaster! Took me 2 hours to prep the beetroot, by the time I started to cook it was time for bed! Cooked the next day for hours and hours as it was not thickening, by the time I'd finished the beetroot had turned brown and I had to throw the lot away! I too thought it was too vinegary!

whitebridge38's picture
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Really good recipe,didn't change anything and it worked well. Looks good with home made lables, very "christmasy".

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