Spiced beetroot & orange chutney

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(71 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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 3 onions, chopped



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

  • 3 eating apples, 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 seed

    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



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 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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11th Nov, 2019
Made this last night so can't comment on the 'mature' taste yet, only the bit I licked off the spoon. Great flavour, though indeed rather sweet and not as vinegary asI'm used to for a chutney. I had -off the back of other comments here- reduced the sugar to about 500g and vinegar to 600ml. Wish I had left the vinegar at the 700ml listed. I was being careful and it took a while and a much higher setting than normal to get it to a gentle simmer, but once it was there the one hour cooking time was spot on. I can only presume the people who are experiencing two-three hours or more till cooked are turning the heat down again after bringing it to simmer, which is perhaps instinctive but the recipe doesn't actually say to do. Can't wait to taste the final product after sitting in the pantry for a month.
blackbird17's picture
9th Aug, 2019
We grow beetroot in the garden and I make this every year. It's a brilliant recipe. My family all love it.
Di Ferraro
11th Dec, 2018
I read many of the comments before making a double batch of this chutney for Christmas gifts. I omitted the cloves, reduced both the vinegar and sugar by a quarter of the stated quantities and baked the beetroot before peeling and adding with other ingredients. I have a nifty manual chopper which took no time to prepare the onions and beetroot. The mixture required 1 hour and 40 mins cooking to reach the right consistency, still maintaining the lovely bright colour. The result was wonderful. I definitely recommend this recipe with the amendments I made.
Fiona Langlois
25th Nov, 2017
My best & orange chutney took 3 x longer than the recipe specified. But the recipe didn't say at all, what temperature to have the heat at, so obviously, it was too low. Based on another person said, I decided to cut back more than half of the cloves & kept back, ½ tsp. cinnamon & turned out pretty tasty, when it finally finished cooking . If I do it again I will turn up the spices as I changed them. Otherwise , good recipe .
26th Feb, 2017
This recipe sounded lovely, and had no problem producing the finished product. However, due to the addition of cloves it makes the taste 'Christmassy'!! Varied reviews from friends. I personally don't want to eat the stuff outside of the Xmas season due to the flavour. If I made again, would omit the cloves. Simply the delicious beetroots, orange zest etc should be enough flavour to satisfy the tastebuds
16th Aug, 2015
I have just made this chutney as I always have loads of beetroots - some I pickle and some I store in sand over the winter to use in cakes and salads. After looking at all the comments I decided to pre-cook the beetroots the night before and I used home grown carrots instead of the apples. I reduced the sugar and vinegar by half. I can see why the quantity of sugar and vinegar would be far too much as commented by many people. The prep today took about 30 minutes as I used an electric chopper for the onions and I grated the cooked beetroot and carrots. It took one hour to reduce down, with the pan lid off the whole time. I was able to fill 6 small 250ml jars and 3 x 500ml jars. The small ones will be in storage for Christmas gifts! Very pleased with the result and taste and very easy to make once the recipe was adapted. I am rating it 4 only because I could not follow the existing recipe.
8th Oct, 2015
So basically you made up your own recipe? Glad it worked out for you!
18th Nov, 2014
This is a lovely recipe to make, however as previously posted the timings are incorrect. It took me and hour and a half to prepare all the ingredients, then a further 2 1/2 hours to reduce the chutney appropriately. I also cut down the sugar to 500g which worked really well. A very tasty chutney
Cookie Monster 2014
12th Nov, 2014
This makes the perfect Christmas-time chutney and is full of flavour. I'm a bit of a lazybones and blitzed the beetroot, apple and onions with a blender (in short bursts if you still like it chunky). It saved me a lot of time. I also cheated with the raw beetroot and bought fresh, pre-cooked beetroot (in vacuum sealed packs) which works incredibly well and, again, saves a lot of time. I agree that even 2 hours cooking time may not be sufficient. This time around I only added just over half of the red wine vinegar...and it is less runny than my first attempt last Christmas. It has been very popular with friends and it currently my husband's favourite chutney. Try it! I am sure you will enjoy.
Cookie Monster 2014
12th Nov, 2014
Today I am making this delicious chutney for a second time as Christmas gifts. It went down extremely well last Christmas and is now in demand! I'm a lazy bones and instead of chopping tirelessly, I blitzed the beetroots, onions and apples in the blender (very short bursts as I still wanted a chunky texture). I also used fresh, pre-cooked beetroot (they come heat-sealed in plastic wrap). It worked well last year, and looks as though it's working again this time around. I agree that even after 2 hours the chutney still appeared liquidy, so this time I'm using half the vinegar and topping up accordingly. I add a few secret ingredients which compliment it. It really is a delicious chutney (my husband's favourite) and as it cooks there is an amazing aroma filling my home. Give it a go, you will love it!


Deborah Cowling
4th Dec, 2017
Is the weight of beetroot before or after trimming and peeling ? Would appreciate any help on this .
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. This is the weight before trimming and peeling.
14th Nov, 2015
I made this chutney using the quantities exactly the texture came out great however it smells earthy and has an earthy taste do not like the taste at all is there any way to counteract th is taste
goodfoodteam's picture
20th Nov, 2015
Sorry to hear that the beetroots have given it an earthy taste that you don't like, they do have a reputation for it unfortunately. If you don't want to give it away as a stocking filler to beetroot loving friends this Christmas, you could add some raisins or sultanas with a little allspice or finely grated fresh ginger then reboil it briefly. If the chutney doesn't already taste strongly of orange zest you could try increasing that too. Why don't you experiment with one jar first and see how it goes?
3rd Dec, 2016
Like others who have made the chutney I pre cooked the beetroot. There is too much vinegar in the recipe and I halved the amount of sugar. I also added a little of the beetroot cooking water for colour and I added dried cranberries therefore adding more sweetness. The taste is very nice quite an intense winter flavour, however I had to cook for a long time to get the consistency right. Quite a lot of effort involved, I would certainly modify the recipe if making again. Very nice nevertheless!
Gerdiemarian's picture
6th Aug, 2014
I used musterdpowder, groud cumin, ground coriander en grated ginger so there were no seeds:-) And I added some finely chopped figs.
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