Spiced beetroot & orange chutney

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• LauraEmmeline

  27 November 2010

  LauraEmmeline commented on this recipe

  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!!

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• LauraEmmeline

  27 November 2010

  LauraEmmeline rated and commented on this recipe

  

  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!

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• JEANIOM

  27 November 2010

  JEANIOM commented on this recipe

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

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• JEANIOM

  27 November 2010

  JEANIOM rated this recipe

  

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• JEANIOM

  11 December 2010

  JEANIOM commented on this recipe

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

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• Vicky

  16 December 2010

  Vicky commented on this recipe

  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!

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• hayles

  05 January 2011

  hayles rated this recipe

  

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• Helenelle

  16 March 2011

  Helenelle rated and commented on this recipe

  

  forgot to rate it!

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• Helenelle

  16 March 2011

  Helenelle commented on this recipe

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

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• Helenelle

  16 March 2011

  Helenelle commented on this recipe

  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/.

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• bigpants

  02 May 2011

  bigpants rated and commented on this recipe

  

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

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• jules

  08 May 2011

  jules commented on this recipe

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

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• Basscave

  18 May 2011

  Basscave rated and commented on this recipe

  

  We made this for Christmas presents and it was lovely! It will be on the Christmas gift list again this year!

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• Kelly

  29 June 2011

  Kelly rated and commented on this recipe

  

  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.

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• den1977

  17 August 2011

  den1977 rated and commented on this recipe

  

  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!!

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• Bella Bluebell

  17 August 2011

  Bella Bluebell rated and commented on this recipe

  

  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!!!!

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• Bizzie47

  29 August 2011

  Bizzie47 rated and commented on this recipe

  

  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.

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• Sarah's food

  01 September 2011

  Sarah's food rated and commented on this recipe

  

  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!

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• kate

  03 September 2011

  kate commented on this recipe

  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!!!

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• kate

  03 September 2011

  kate rated and commented on this recipe

  

  oops i forgot to rate it

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http://www.bbcgoodfood.com/recipes/68614/

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Ingredients

• 1½kg 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 seeds
• 1 tbsp ground cloves
• 1 tbsp ground cinnamon
• 700ml red wine vinegar
• 700g golden granulated sugar

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Difficulty and servings

Makes roughly 2kg

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Vegetarian

Ingredients

• 1½kg 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 seeds
• 1 tbsp ground cloves
• 1 tbsp ground cinnamon
• 700ml red wine vinegar
• 700g golden granulated sugar

48 kcalories, protein 1.0g, carbohydrate 12.0g, fat 0.0 g, saturated fat 0.0g, fibre 1.0g, sugar 11.0g, salt 0.04 g

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