Spiced beetroot & orange chutney

Spiced beetroot & orange chutney

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(54 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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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".

whitebridge38's picture
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Loved it, recipe worked really well, looks good ,tastes good and will go nicely into "home made" Xmas boxes.

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

laura-n's picture
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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?!

ybeven's picture
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I cheated and used ready cooked beetroot as it was on offer in the supermarket! Cooked all the other ingrediants for 30 mins then added the chopped cooked beetroot. It tastes wonderful, will definately make it again.

laevans's picture
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I made this last year for Christmas and to give as presents. I wish I'd made more as we all loved it and will be making more soon, having just visited my local PYO!

teresahall's picture
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Made this to help with our beetroot glut. Not a bad chutney, but not the best Ive ever made. Try the christmas chutney, that really is awesome...

heidis-j's picture
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I grated the beetroot which reduced cooking time. Tastes wonderful!

sunnyday09's picture
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Just finishing making this chutney and it tastes lovely. The spices and the oranges makes it a nice warm flavour. Great for christmas I think, so I will have to make some more then and give away as gifts! I think next time though I will let it boil a little longer as I had alot of liquid left over.You need a good quality strong cheese to really appreciate the flavour. Very easy to make.

katieb_80's picture
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made this last night for xmas gifts and it seems to have set today. i simmered it for around 1hr 50 mins fabulous colour hope it tastes as good as it looks.

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