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Beetroot, orange and chilli chutney recipe

Beetroot, orange and chilli chutney recipe

37 ratings

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  • Serves 4 x 500g (1lb) jars
  • 30 mins to prepare and 45 mins to cook
  • 5 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 500g (1lb) Bramley apples, peeled
  • 500g (1lb) raw beetroot, peeled
  • 4 onions, peeled
  • 2·5cm (1in) piece fresh ginger, peeled
  • 2 cloves garlic, crushed
  • 2 large oranges
  • 2 red chillies, finely diced
  • 1tsp paprika
  • 1tsp crushed coriander seeds
  • 250g (8oz) dark muscovado sugar
  • 450ml (15fl oz) red wine vinegar

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    1g 1%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 1g Protein 0.1g Fibre 0.1g


  1. 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.
  2. 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 the chilli, all the spices, the sugar and the vinegar.
  3. 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.

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