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Spiced beetroot & orange chutney

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Rating: 4 out of 5.72 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes roughly 2kg

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal48
fat0g
saturates0g
carbs12g
sugars11g
fibre1g
protein1g
low insalt0.04g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
OUR DOWNLOADABLE LABELS
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

Recipe from Good Food magazine, December 2009

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Overall rating

Rating: 4 out of 5.72 ratings

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