Spiced beetroot & orange chutney

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Results 61-77

• SamGooders

  23 December 2011

  SamGooders rated and commented on this recipe

  

  Opps - forgot to rate it too

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• Sarniagirl

  04 March 2012

  Sarniagirl commented on this recipe

  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.

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• Lollachops

  14 March 2012

  Lollachops commented on this recipe

  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!

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• Jellybean

  13 July 2012

  Jellybean rated and commented on this recipe

  

  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.

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• Rob

  29 August 2012

  Rob commented on this recipe

  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

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• elaine

  15 September 2012

  elaine rated and commented on this recipe

  

  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.

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• Lil' Miss Ruthie

  16 September 2012

  Lil' Miss Ruthie commented on this recipe

  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

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• donnapat

  08 October 2012

  donnapat commented on this recipe

  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!

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• mumscafe

  11 October 2012

  mumscafe commented on this recipe

  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.

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• sister8x

  03 November 2012

  sister8x commented on this recipe

  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.

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• sister8x

  03 November 2012

  sister8x rated and commented on this recipe

  

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

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• Philippa

  07 November 2012

  Philippa rated and commented on this recipe

  

  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.

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• Alienhunter

  15 November 2012

  Alienhunter commented on this recipe

  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

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• Alienhunter

  15 November 2012

  Alienhunter rated this recipe

  

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• Ozzlie

  11 December 2012

  Ozzlie rated and commented on this recipe

  

  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.

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• lorraine

  10 February 2013

  lorraine rated and commented on this recipe

  

  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.

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• Fkeith

  13 February 2013

  Fkeith commented on this recipe

  Awesome!

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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 1g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 1g, sugar 11g, salt 0.04 g

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