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Spiced beetroot & orange chutney

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(59 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

    beat-root

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

  • 3 onion, chopped

    Onion

    un-yun

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

  • 3 eating apple, peeled and grated

    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

    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 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

    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

    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)

sogatha's picture
5

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
4

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
5

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
4

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
5

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
5

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
5

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
4

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
4

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
4

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
5

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

whitebridge38's picture
5

Loved it, recipe worked really well, looks good ,tastes good and will go nicely into "home made" Xmas boxes.

lauraemmeline's picture
4

Ok, I can confirm that despite the house stinking of vinegar whilst cooking, it tasted lovely, if a little sweet for me. I did have to cook it for a lot longer than stated, as mentioned in the other comments, more like 2 hours, but it was worth it. I got a lot of chutney out of it, I think 8 standard jam jars and a tall empty sauce jar too as I didn't want to waste it!

PS my husband loved it!

lauraemmeline's picture
4

Just making this at the moment and it's really stinking the house out with vinegar and cloves - is this right? My husband is already refusing to eat it!!! I'm sure it will taste lovely but worried about the smell!!

jarrestr's picture
4

Made this and gave most of it away. Am about to make it again because it was so good. Glad that I could read the comments about the cooking time. I had so much liquid at one point that it looked more like a soup. Just let it cook until the liquid evaporated. Find this often the case with recipes which say like here, three eating apples etc. This time I'm using two oranges cos they are so big.

laura-n's picture
1

Ooops forgot to rate! Looks great, colour fab, just tastes too vinegary but think that's my fault!!

laura-n's picture
1

Just finished makin this for Xmas presents but think I made the mistake of gettin it all ready last night then cookin today 'cos ran out of time (took ages to prepare) it's come out way too vinegary! Might try again at weekend and reduce vinegar slightly and reduce cinnamon too?!

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