Orange and Beetroot Chutney Recipe

A colorful beetroot condiment recipe
Yield: 2 kg    Preparation Time: 20 mins    Cooking Time: 1 hr
This chutney is vivid in color and goes well with cheeses and cold meats. Also a great gift idea.


1½ kg raw beetroot; trimmed, peeled and diced
3 apples, peeled and grated
3 onions, chopped
700ml red wine vinegar
700g golden granulated sugar
2 tablespoons white or yellow mustard seeds
Zest and juice of 3 oranges
1 tablespoon ground cloves
1 tablespoon coriander seeds
1 tablespoon ground cinnamon

Recipe Instructions

Cook the chutney.
Mix together all the ingredients in a large saucepan and bring the mixture to a gently simmer.  Simmer the mixture for 1 hour stirring occasionally until the chutney is thick and the beetroots are tender.  Remove the chutney from the heat and let it settle for 10 minutes.

Prepare the jars.
Run the jars through a short hot wash in your dishwasher or wash by hand and sterilize them in the oven for 10 – 15 minutes.

Fill the jars.
Carefully spoon the chutney into the prepared jars and seal them while they are still hot. The chutney can be eaten right away but is best served after a month.  It will keep for 6 months in a dark cool place.  Once opened, it needs to be refrigerated and eaten within 2 months.