Spiced beetroot & orange chutney

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(60 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

    Beetroot

    beat-root

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

  • 3 onion, chopped
    Onion

    Onion

    un-yun

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

  • 3 eating apple, peeled and grated
    Apples

    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

    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 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
    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

    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)

ybeven's picture
4

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
5

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
3

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
5

I grated the beetroot which reduced cooking time. Tastes wonderful!

sunnyday09's picture
4

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
4

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.

lee-jade's picture
5

This is delicious! It did take me a lot longer then 20 mins to prep though. But the finished result is well worth it!

kjh1966's picture
3

Having never made a chutney before I thought I would make some for the family as a small gift for Christmas - this recipe sounded easy to start me off. Unfortunately I found the quantity of Cinnamon too much, instead of 1tbsp I think it should be a level dessert spoon - far too overpowering and has ruined the finished result. It also should say 'leave to bubble for 1 hour' instead of 'simmer' as I had to leave it for ages to get the right consistancy. Otherwise, I think with these changes the recipe would be very tasty.

duckyspud's picture
5

Made this last weekend and was going to give this away as presents for Christmas as I don't like beetroot myself. It was absolutey delicious and I had to keep some for myself! Goes very well with cheeses.

lindad4a's picture
4

I made this a couple of weeks ago and it looks and tastes great - even though I don't usually like beetroot! The recipe made eight 8oz jars. However, like others, I found it took a LOT longer to cook than the recipe said.

jompower's picture
4

I made this the other day and although I changed some of the ingredents its is lovely the orange goes well with the beetroot. Makes lovely cheese and beetroot sandwiches. Saved some for christmas as I think it will be brilliant with cold meats and mash. xx

jburton's picture
5

Oops forgot to rate.

jburton's picture
5

Wow this is amazing, i too had to boil it for longer. My Fella and i had some in our sandwiches for work the next day with Beef, and the rest Ive put away, not sure how long it will last mind as its totally yummy. A definite keeper.

janet41's picture
5

Made this and it turned out brilliant. Tasted good and the colour was fab. Had to boil it for longer then stated but this might have been due to the size of my pan. Made them for Christmas hampers.

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