Description

This Spiced Beetroot & Orange Chutney is a flavorful, sweet and tangy condiment combining earthy beetroot, bright oranges, and warm spices. Slow-cooked to a rich thickness, it’s perfect for enhancing cheeses, roasted meats, or sandwiches. The chutney improves with age and stores well for months, making it a great homemade preserve.

Ingredients

Scale

Chutney 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
700 ml red wine vinegar
700 g golden granulated sugar

Instructions

Prepare Ingredients: Trim, peel, and dice the beetroot wearing gloves to avoid staining your hands. Chop the onions and peel and grate the apples. Zest and juice the oranges. Measure out the spices, vinegar, and sugar.
Combine Ingredients: In a preserving pan or the largest saucepan you have, thoroughly mix together the diced beetroot, chopped onions, grated apples, orange zest and juice, mustard seeds, coriander seed, ground cloves, ground cinnamon, red wine vinegar, and golden granulated sugar.
Simmer the Chutney: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Allow it to cook for 1 hour, stirring occasionally to prevent sticking or burning, until the chutney thickens and the beetroot becomes tender.
Sterilize Jars: While the chutney is cooking, clean your jars by running them through a short hot wash cycle in the dishwasher. Alternatively, wash them thoroughly by hand and then sterilize by placing in a hot oven for 10-15 minutes.
Fill and Seal Jars: After the chutney is cooked, let it settle for 10 minutes. Then carefully spoon the chutney into the sterilized jars while still hot. Seal the jars immediately to preserve freshness.
Storage and Serving: You can enjoy the chutney straight away, but the flavor will mature and improve after a month. Store unopened jars in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within 2 months.

Notes

Wear gloves when peeling and dicing beetroot to avoid staining your hands.
Sterilizing jars properly is essential for safe preservation and longer shelf life.
Chutney tastes even better after sitting for a month, allowing flavors to deepen.
Keep unopened chutney in a cool, dark place; refrigerate once opened and consume within 2 months.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Condiment
Method: Stovetop
Cuisine: British

Keywords: beetroot chutney, spiced chutney, orange chutney, homemade preserves, beetroot recipes, chutney recipe, autumn preserves