Spiced beetroot & orange chutney

By Good Food
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(69 ratings)
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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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 3 onions, chopped
    Onion

    Onion

    un-yun

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

  • 3 eating apples, 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

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

  • 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, questions and tips

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jackaly
8th Oct, 2014
I don't know if any one can help me.I did not read the reviews and made the chutney.I have never made it before.After 2 hours the beetroot was soft so I bottled it and the juice was very runny.Do I take the chutney out of the jars and boil it again or do I throw it away.
Cookie Monster 2014
12th Nov, 2014
Hi Jackaly I hope you did not throw the chutney away as mine turned out exactly the same last year...but it still went down a treat!
sewarren
29th Sep, 2014
5.05
After reading most of the reviews I have finally made this chutney and it wonderful. I started the night before by roasting the beetroot for 2 hours on 150c then switched the oven off and let it sit in the oven over night, then the next morning I got to work, first peeled the beetroot, then grated it (not very keep on big chunks in my chutney) then threw in the rest of the ingredients but took on board that most said it was to sweet so I reduced the sugar to 500g and did half and half with the vinegar (red wine & cider) and let it simmer for and hour and a half so there was a little syrup on the bottom so when I filled the jars the beetroot it wasn't to dry.. Had a half a small jar of it left over so tried it with some cheese & crackers for lunch and it was great but will be fantastic in a month or so.. Will defiantly be doing this one again...
sewarren
28th Sep, 2014
5.05
5+++++ stars from me..
sewarren
28th Sep, 2014
5.05
After ready most of the reviews I decided to roast the beetroot on 150c for 2 hours til nearly done (did it last night and once done left it in the oven till the morning) so much easier to peel and I grated mine as don't really want chunks of beetroot (personal preference) and the whole prep took me 30 min to get done. OK red hands but truthfully didn't mind also cut down on the sugar to 500g instead of the 700g after reading so many was saying it was to sweet so glad I did as it would of been way to sweet for me I also crushed the coriander seeds a little then put them into a muslin bag and put that in the pan to simmer away with the rest of the ingredients as I don't fancy biting into a seed.. lol.. The cooking time was 1.5 hours till it was a lovely jammy consistency with the perfect amount of thick syrup so it doesn't dry out. Fabulous color and great taste...
gillyflower12
30th Aug, 2014
4.05
I only made half the measures with exception of the sugar. I put in a bit less than the stated amount. I read the reviews well after starting the cooking. It didn't take me long to peel etc 750g of beetroot and the other ingredients. I would say just on half an hour. I certainly wouldn't grate the beetroot, I like to have little lumps. After just over an hour it was ready. Too much sugar, needed salt and a bit of a kick. I put in salt, a small dried piment and a tiny piece of garlic. It NEEDED it. I had a little bit of liquid, but a chutney musn't be dry. I give it 4, but it certainly needed a bit of work on it. I didn't bother to put on gloves, nothing much happened.
linzema
27th Aug, 2014
5.05
Made this as Christmas presents - very well received by all. Would agree with other comments that cooking time is definitely longer than an hour and yes - wear gloves!
Gerdiemarian's picture
Gerdiemarian
6th Aug, 2014
I made this chutney today and the cookingtime was indeed longer than an hour. Its also a bit to sweet for me even though I used 200 grams of suger and substituted the rest with honey. At the end I added the juice of 1 lemon to freshen it up a bit. I also added cumin, grated ginger and some grounded cardemon. Delicious!
roccagorgeous
7th Dec, 2013
Just to add I wouldn't personally reduce too much of the vinegar, I'm sure it's the vinegar and the sugar that helps preserve the chutney, it's likely the shelf life would be less if half the amounts where used, but I maybe wrong
roccagorgeous
7th Dec, 2013
I have made this on a number of occasions now and the only thing I change is reducing the amount of sugar by 200g but that's a personal choice...never had a problem with liquid remaining, but do use a very large jam pan which definitely helps....I to cannot recommend enough chopping the ingredients in the processor, chopping by hand takes forever, it's a nice chutney but the seeds as mentioned on other comments do taste a little unpleasant if you bite into one, in future I may grind them before using..

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