Spiced beetroot & orange chutney

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.

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...

5+++++ stars from me..

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...

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.

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!

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!

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

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..