Spiced Beetroot & Orange Chutney Recipe


Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageCuisine
VegetarianMain Ingredient
Interest Group


 Beetroot53 Ounce, trimmed, peeled and diced (1.5 Kilogram)
 Onions3 , chopped
 Eating apples3 , peeled and grated
 Oranges3 , zested and juiced
 Mustard seeds2 Tablespoon (White Or Yellow)
 Coriander seeds1 Tablespoon
 Ground cloves1 Tablespoon
 Ground cinnamon1 Tablespoon
 Red wine vinegar1 1⁄4 Pint (700 Milliliter)
 Granulated sugar25 Ounce (700 Gram, Golden)

Nutrition Facts

Serving size: Complete recipe

Calories 4391 Calories from Fat 161

% Daily Value*

Total Fat 19 g29.6%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1285.5 mg53.6%

Total Carbohydrates 1049 g349.8%

Dietary Fiber 95.1 g380.4%

Sugars 920.2 g

Protein 44 g88.6%

Vitamin A 39.3% Vitamin C 598.6%

Calcium 112% Iron 136.8%

*Based on a 2000 Calorie diet


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 within2 months