Dinner

Spiced Beetroot & Orange Chutney Recipe

ByCleo Brixton November 22, 2025November 22, 2025

Introduction

This spiced beetroot and orange chutney is a vibrant, tangy condiment perfect for adding a burst of flavor to cheese boards, sandwiches, or grilled meats. Combining earthy beetroot with zesty orange and warming spices, it’s a delightful preserve to make at home.

This image shows three glass jars filled with a chunky red jam or preserve, placed in a rustic white wooden tray with a purple cloth around them. The smallest jar in front has a tan paper tag attached with string, while the middle jar is open, revealing the textured, deep red jam inside. Behind these is a larger jar with a closed lid. The tray rests on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
3 onions, chopped
3 eating apples, peeled and grated
Zest and juice of 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar

Instructions

Step 1: In a large preserving pan or your largest saucepan, combine all the ingredients thoroughly.
Step 2: Bring the mixture to a gentle simmer over medium heat.
Step 3: Cook the chutney for 1 hour, stirring occasionally, until it is thick and the beetroot is tender.
Step 4: While the chutney cooks, prepare your jars by washing them in a hot dishwasher cycle or by hand, then sterilising them in a hot oven for 10–15 minutes.
Step 5: When the chutney is ready, let it settle for 10 minutes, then spoon it carefully into the sterilised jars.
Step 6: Seal the jars while the chutney is still hot.
Step 7: Although you can eat the chutney immediately, it tastes best after maturing for a month.

Tips & Variations

Wear gloves when peeling and dicing beetroot to avoid staining your hands.
For a spicier chutney, add a small chopped chili or a pinch of chili flakes during cooking.
Use Granny Smith apples for a sharper apple flavor that balances sweet and tangy notes.

Storage

Store the sealed chutney jars in a cool, dark place for up to 6 months. After opening, keep refrigerated and consume within 2 months for best flavor. Reheat gently if desired before serving, or serve cold directly from the jar.

How to Serve

The image shows three glass jars filled with a thick, chunky bright red mixture, likely a beet or berry preserve. The jars are placed inside a white wooden crate lined with paper, resting on a white marbled surface. Two jars have metal clasps sealing them, while the middle jar is open, showing a rough, textured top of the red preserve. A small beige tag with blue text is tied to the smallest jar. A dark purple cloth is partially wrapped inside the crate, adding a deep accent color. The photo is softly lit, giving a natural, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked beetroot instead of raw?

Raw beetroot is recommended because it cooks down properly and absorbs the spices better. Using cooked beetroot may result in a softer texture and less flavor infusion.

Do I need to sterilise the jars?

Yes, sterilising the jars ensures your chutney keeps safely for months by preventing bacterial growth. You can sterilise jars in the oven or run them through a hot dishwasher cycle before filling.