Spiced beetroot & orange chutney

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(61 ratings)

Prep: 20 mins Cook: 1 hr


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


  • kcal48
  • fat0g
  • saturates0g
  • carbs12g
  • sugars11g
  • fibre1g
  • protein1g
  • salt0.04g
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  • 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)



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

  • 3 onion, chopped



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

  • 3 eating apple, peeled and grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • zest and juice 3 oranges



    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 seeds

    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



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 tbsp ground cinnamon



    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


  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, questions and tips

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23rd Dec, 2011
I made this last year and was delish! Made more this year to give with the seeded oatcakes and a chunk of stilton. Peeling and dicing 1.5kg beetroot took more like an hour (not 20min as stated!!!!) and as previously mentioned, it took ages to simmer until enough liquid had evaporated. I think I'll try grating it next time - good suggestion. Always well received gift though and always keep some back for myself! Yum :)
16th Dec, 2011
Made this today to have with cold meats and cheese at Christmas. Took a longer cooking time than stated, think it should be a fast simmer and not a gentle one! Tastes fantastic and I am sure it will be even better by Christmas. Great with Stilton cheese in a sandwich.
12th Dec, 2011
Took a bit longer than stated, especially the preparation, but the result is beautiful. Used chunks of apple and brown mustard seeds (because I didn't have yellow or white). Tastes fabulous. Great with pork sausages.
7th Dec, 2011
Made this today to use up some beetroot from the veg box - can't stand the stuff. However, this chutney is fantastic! As others have said took ages to reach the right consistency (2 1/2 hours of simmering...should have read the comments about boiling for longer) but it tastes lovely, if a little on the sweet side! Left out the cloves (yuck yuck yuck) with no detrimental effect on the chutney. Would definitely make again.
24th Nov, 2011
Made this chutney for Christmas - tastes wonderful and is a lovely colour. Will make again. What better recommendation can I give? :-)
21st Nov, 2011
A fabulous chutney! I love beetroot and found that the flavour of the orange complements the beetroot beautifully and doesn't get swamped by it. I added four cloves of garlic and about 5 cardamom pods as well - just because I like them :-) I added a bit to the cooking time too as I don't like chutneys too runny - about 7 minutes on a higher boil, stirring all the time. Result? Wonderful - we'll be enjoying this with a leg of lamb this Christmas!
19th Nov, 2011
Made this today. Unfortunately the only uncooked beetroot I could find were Chioggia (ther white and red stripped heirloom ones) so the colour of the finished chutney isn't the best, but the flavour is amazing so that more than makes up for it. I will definitely be making more.
17th Nov, 2011
Made my second batch today, the first batch was very tasty! It does take a lot longer than the specified one hour to cook though.
15th Nov, 2011
love it just made my third batch
9th Nov, 2011
Hi, I'm hoping someone could give me some advice. Would this recipe work if I used the precooked vacuum packed beetroot? I'm very new to chutneys and I'd be really grateful if someone could give me an answer for this one!


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