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 Dec, 2012
What a fantastic combination of flavours. Sweet beetroot with delicate spice and then a hit of orange. The most laborious part of this recipe was the peeling and chopping of the beetroot and I had to boil it longer than suggested. Well worth the effort though and a fantastic colour, lovely with fresh or smoked mackerel!!! Made several jars to give away as gifts this Christmas.
15th Nov, 2012
Made this last week. As I didnt have the full amount of red wine vinegar topped it up with 200ml Cider vinegar. The finished product is delightful much better than shop bought chutneys that I have had in the past. I'm sure it will improve with age, if it lasts until Christmas
7th Nov, 2012
My first ever chutney and it tastes amazing. Great christmas present idea. I have a sweet tooth but i think there is a little too much sugar in this recipe, will definitely put in less next time. As for the cooking time, it took 2hrs 30mins before it reached the right texture. I used a potatoe masher towards the end to get it right. Top tip cut the beetroot small if you don't want it to take forever.
3rd Nov, 2012
Whoops. Forgot to rate it. Maybe 5 stars next time!
3rd Nov, 2012
I'm really pleased with the way this recipe turned out . . . . eventually. I wish I had read the reviews before I started. I simmered it for a little over 2 hours and it worked. When I make it again I will use less cinnamon. Well worth doing and thanks to the people who posted comments; very useful.
11th Oct, 2012
Have made this chutney on several occasions. Everyone just loves it. Making a batch now that I will include in Christmas hampers this year. Yum.
8th Oct, 2012
This is my 2nd batch, gave some to the girls at work and they are all asking for more, easy to make and really tasty!
16th Sep, 2012
Made this a few times and the best thing is; cook the beetroot first do a big batch boil, some for the chutney and some to pickle. Put the cooked diced beetrot in a glass bowl overnight with all the spices, if you like you can add the onion and apple, NOT sugar or vinegar. As beets are sweet reduce sugar by half (to personal taste) and use only half vinegar to start with add more as needed. Also it really is best to pot up slightly wet - as in ignore the general chutney rule about pulling a spoon through the mix and leaving a dry channel, this definitely benefits from being slightly more moist. Good luck and have fun :) XXX
15th Sep, 2012
I made this last year. Very tasty with a good kick to it. I had to cook it for much longer than the recipe says. Also, make sure you finely dice the beetroot - I made mine slightly too chunky, which will have added cooking time as well. Will be making again this year with the beetroots we have grown ourselves.
29th Aug, 2012
It may be that my competence was tested with this recipe, but I found the preparation time of 20 minutes impossible to achieve; it took my wife and me about 40 minutes to diced the beetroot and a further 30 to prepare the other ingredients. Also, after an hour's cooking the chutney did not appear to be ready and eventually let it cook for 2 hours before it attained a consistency that I would call chutneyish. The result however was fantastic


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