Spiced beetroot & orange chutney

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(68 ratings)

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 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 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

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 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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jellybean21
13th Jul, 2012
5.05
Made this with beetroot from our allotment, absolutely delicious, the best chutney I have made, it doesn't taste too vinegary as some chutneys do. But it does take a lot longer than the 1 hour stated, in fact I left it on a low simmer for almost 3 hours and I used less liquid than it says in the recipe, but it was worth it in the end.
lollachops
14th Mar, 2012
I love making chutneys and pickles, I made this last year and absolutely loved it, everyone said how tasty it was, definitely gonna make it again this year!
jenclews's picture
jenclews
4th Mar, 2012
Agree with comments about cooking time - mine took much longer than 30 minutes. It was absolutely delicious though, fabulous with blue cheese and crackers, or on a cheese sandwich, or with cold meat. I gave two jars away to friends who raved about it. Will make it again.
hjmalpas
23rd Dec, 2011
4.05
Opps - forgot to rate it too
hjmalpas
23rd Dec, 2011
4.05
I made this last year and was delish! Made more this year to give with the seeded oatcakes and a chunk of stilton. Peeling and dicing 1.5kg beetroot took more like an hour (not 20min as stated!!!!) and as previously mentioned, it took ages to simmer until enough liquid had evaporated. I think I'll try grating it next time - good suggestion. Always well received gift though and always keep some back for myself! Yum :)
hjmalpas
23rd Dec, 2011
4.05
I made this last year and was delish! Made more this year to give with the seeded oatcakes and a chunk of stilton. Peeling and dicing 1.5kg beetroot took more like an hour (not 20min as stated!!!!) and as previously mentioned, it took ages to simmer until enough liquid had evaporated. I think I'll try grating it next time - good suggestion. Always well received gift though and always keep some back for myself! Yum :)
hagaar
16th Dec, 2011
4.05
Made this today to have with cold meats and cheese at Christmas. Took a longer cooking time than stated, think it should be a fast simmer and not a gentle one! Tastes fantastic and I am sure it will be even better by Christmas. Great with Stilton cheese in a sandwich.
suepine
12th Dec, 2011
5.05
Took a bit longer than stated, especially the preparation, but the result is beautiful. Used chunks of apple and brown mustard seeds (because I didn't have yellow or white). Tastes fabulous. Great with pork sausages.
ttxln2
7th Dec, 2011
4.05
Made this today to use up some beetroot from the veg box - can't stand the stuff. However, this chutney is fantastic! As others have said took ages to reach the right consistency (2 1/2 hours of simmering...should have read the comments about boiling for longer) but it tastes lovely, if a little on the sweet side! Left out the cloves (yuck yuck yuck) with no detrimental effect on the chutney. Would definitely make again.
carolynday
24th Nov, 2011
5.05
Made this chutney for Christmas - tastes wonderful and is a lovely colour. Will make again. What better recommendation can I give? :-)

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