Best 3 Spiced Beetroot Orange Chutney Recipes

Welcome to the world of culinary delights! Are you ready to embark on a journey of flavors with our guide to creating the most tantalizing "Spiced Beetroot Orange Chutney"? This vibrant condiment, bursting with earthy sweetness, tangy citrus notes, and the warmth of aromatic spices, is an absolute must-try for chutney enthusiasts. Whether you're hosting brunch, elevating your weekday meals, or searching for a memorable gift idea, this recipe will guide you in crafting a chutney that is both delicious and versatile. Prepare to unlock the secrets of this culinary gem as we dive into the perfect balance of flavors, textures, and aromas.

Let's cook with our recipes!

SPICED BEETROOT & ORANGE CHUTNEY

Spiced beetroot & orange chutney image

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

Provided by Good Food team

Categories Buffet, Condiment, Snack

Time 1h20m

Yield Makes roughly 2kg

Number Of Ingredients 10

Ingredients

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
3 onions, chopped
3 eating apples, peeled and grated
zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar

Steps:

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.
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 within 2 months.

Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

ORANGE CHUTNEY

Orange Chutney image

Provided by Food Network

Time P1DT30m

Yield 20 servings

Number Of Ingredients 14

Ingredients

12 oranges
Kosher salt, to coat
1/2 cup of salt
1 cup of sugar
1 1/2 cups of white wine vinegar
1/2 quart of orange juice
1 cup of dates
1/2 tablespoon mustard seed, whole
1 1/2 dried red chilis, whole
1 tablespoon mustard oil
1 tablespoon cumin
1/2 tablespoon aleppo pepper
1 1/2 tablespoons ginger, chopped
1 1/2 tablespoons garlic, chopped

Steps:

Quarter the oranges and sprinkle with kosher salt and cure for 24 hours. Rinse off gently, taking care not to squeeze any juice from the oranges. Place in a pot and cover with boiling water, 2 inches above oranges. Add one half cup of salt. Bring to a boil. If water tastes too salty, discard some and add fresh water. Add sugar, vinegar, orange juice, dates and whole spices and allow to simmer. In a separate pan, heat mustard oil over low flame. Add the cumin and aleppo pepper. Cook until fragrant. Add the ginger and garlic and sweat. Combine with orange mixture and simmer until a chutney consistency is achieved.

BEET CHUTNEY

Beet Chutney image

Make and share this Beet Chutney recipe from Food.com.

Provided by Olha7397

Categories Low Protein

Time 1h35m

Yield 8 1/2 pints

Number Of Ingredients 11

Ingredients

1 lb beet, cooked, peeled and quartered
2 large apples, peeled, cored and quartered
2 large onions, quartered
1 large green pepper, quartered and seeded
1 (1 lb) package brown sugar
3 cups cider vinegar, 5 per-cent acid strength
1 cup golden raisin
1 tablespoon ground ginger
1 teaspoon salt
1/8 teaspoon ground red pepper
1/4 teaspoon ground cumin

Steps:

With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.
Immediately ladle simmering mixture into 8 clean, hot ½ pint jars, leaving ¼ inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions.
Process in boiling water bath 15 minutes from time water in canner returns to a boil.
Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.
Farm Journal's Best Ever Vegetable Recipes.

Nutrition Facts : Calories 362.6, Fat 0.4, SaturatedFat 0.1, Sodium 365.9, Carbohydrate 88.7, Fiber 4.1, Sugar 77.8, Protein 2.3

Tips:

Choose fresh, firm beets for the best flavor and texture.
Beets can be peeled and diced, or grated using a food processor or box grater.
Use a variety of citrus fruits for a more complex flavor. Oranges, lemons, and grapefruits are all good choices.
Add some heat to the chutney with a pinch of cayenne pepper or a few slices of fresh ginger.
The chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Conclusion:

Spiced beetroot orange chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It's perfect for adding a pop of flavor to grilled meats, fish, or vegetables. It can also be used as a dipping sauce for samosas or pakoras. No matter how you choose to enjoy it, this chutney is sure to be a hit.