Spiced beetroot & orange chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Nov, 2013
I make this to go in hampers every Christmas. I too found way too much liquid and cooking time, so I now half both the vinegar and sugar quantities but leave the rest as the recipe. This works really well. This year, as per pickled beet root, I parboiled the beets in their skins til just soft, about 20 mins, then scraped of the skins with a sharp knife and chopped. It was much easier! Ps wear gloves
1st Nov, 2013
Made this today. Must say, I agree with the comments below..In my opinion, too much sugar and too much vinegar. I made it with 450g of sugar and it was still very sweet. If I was to do it again I would substitute some of the vinegar with water. It may mellow with time. Looking to give away for xmas presents so it'll have 6 weeks or so to mature. I mixed my beetroot and onion in the blender before putting in the pan which I think helped with cooking times. Nice taste and cheap!
6th Oct, 2013
I made this a couple of weeks ago, I resisted until yesterday to open a very small jar. Absolutely great, much nicer than any bought chutney. It did take longer to cook than suggested in the recipe but then I did leave the beetroot a bit chunky. Very, very good and also cheap to make.
18th Sep, 2013
After reading the advice on here, I tried cooking the beetroot first (whole, boiling water, approx 30 min.), and then I grated it, as you would with the apple. It took about 5 mins to grate all the beetroot and you can prepare everything else while the beetroot is cooking. I used 500 g of sugar, and overall it worked a treat. No lumpy bits of beetroot, and spreads really nicely with a good texture. It took about 1 hr 30 mins - I guess as you don't need to wait for the beetroot to cook (as much) and don't need to spend ages cutting it up. Delicious! One thing I would personally consider doing differently next time is using less vinegar...personal taste obviously, but it is slightly too much. Maybe try 500 - 600 mL.
29th Aug, 2013
Made this a couple of days ago and it tastes great but cooking time was nearer 4 hours than 1! Well worth the wait though
27th Aug, 2013
Just finished making this chutney, I used 1kilo 700g of beetroot as had loads given to me....I used only 500g of sugar and still found it plenty sweet enough so can imagine it is very sweet as per original recipe...I didn't have mustard seeds so used cayenne pepper. I will certainly do this recipe again but would crush the coriander seeds, found them quite unpleasant in a sandwich when you come across one! And would probably use a little less clove but this is just a personal thing, think it can be a little overpowering.
7th Aug, 2013
Unfortunately I didn't read the comments before making this. Definitely way too much sugar for my taste but apart from that a good recipe. Would make it again but less sweet.
16th Jul, 2013
Agree with the other comments posted here. The most laborious part was chopping the beetroot small, and it does need to be small. Using a food processor to whizz is a good tip and I'll try that next time. It took three hours to reduce to the right consistency. But it was well worth the effort and I shall certainly make it again.
13th Feb, 2013
10th Feb, 2013
Absolutely delicious. I am a beetroot lover anyway but this is a chutney that I must always have in my fridge. I really could eat it straight from the jar on its own. I eat it in toasties, with crackers and sandwiches with cheese. The cloves give it a lovely christmassie taste. I whizz the raw beetroot in a food processor and it cooks a bit quicker and keeps that lovely red colour too.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?