Coarsely grate the apples, beetroot, onions, ginger and garlic - this is easiest if you use the grating blade of your food processor. Place in a large, wide-based saucepan or preserving pan.
Grate the orange rind into the pan, then, using a sharp knife, cut off the peel and pith and discard. Roughly chop the orange flesh and add to the pan with all the spices and the vinegar.
Bring the mixture to the boil, then reduce the heat and let it simmer for 45 minutes. When the liquid has reduced and the mixture is thick, but still a little juicy, it is ready to pot. Take off the heat and, while the chutney is still hot, spoon into cooled, sterilised jars, then seal and label.
Keep in a cool, dark place for up to 6 months. Once open, keep the chutney in the fridge.