Equipment
Ingredients
Produce
- 750 g beetroot, raw, peeled and coarsely grated
- 300 g tart apples, peeled, cored and finely diced
- 250 g red onion, finely chopped
- 15 g fresh ginger, peeled and finely grated
- 10 g orange zest, finely grated
Pantry and Spices
- 400 ml red wine vinegar
- 350 g light brown sugar
- 100 ml orange juice, freshly squeezed
- 5 g yellow mustard seeds
- 3 g ground coriander
- 8 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 42 kcal
- Protein
- 0 g
- Carbohydrates
- 10 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 9 g
- Sodium
- 77 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 82 mg
- Calcium
- 11 mg
- Iron
- 0.2 mg
- Magnesium
- 5 mg
- Phosphorus
- 9 mg
- Zinc
- 0.1 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 2 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 18 mcg
- Water
- 27 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the grated beetroot, diced apples, chopped red onion, grated ginger, and orange zest in a large heavy-bottomed pot.
Add the red wine vinegar, light brown sugar, orange juice, yellow mustard seeds, ground coriander, and salt to the pot. Stir thoroughly to ensure the sugar is evenly dispersed before heating.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar dissolves completely. The temperature should reach approximately 100°C/212°F.
Reduce the heat to low and leave to simmer gently, uncovered, for 1 hour to 1 hour and 15 minutes. Stir occasionally at first, and more frequently towards the end of cooking to prevent catching. The chutney is ready when the liquid has reduced to a thick, jam-like syrup.
Remove from heat and immediately ladle the hot chutney into sterilized warm glass jars, leaving a small gap at the top. Seal the jars tightly while the mixture is still hot.
Allow the sealed jars to cool completely at room temperature. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to mature and mellow.
Chef's Notes
- Always wear disposable gloves when peeling and grating raw beetroot to prevent your hands from staining a bright pink color.
- Properly sterilize your jars by washing them in hot soapy water, rinsing well, and placing them in a 140°C/285°F oven for 15 minutes while the chutney finishes cooking.
- The maturing process is crucial. Freshly made chutney can taste overly sharp and harsh from the vinegar. Resting it for at least two weeks allows the acids to mellow and the flavors to harmonize.
Storage
Refrigerator: 6 months — Store in a cool, dark place until opened. Once opened, keep refrigerated and consume within 2 months.
Troubleshooting
Chutney is still runny after maximum cooking time
Cause: Not enough liquid evaporated, possibly due to a gentle simmer instead of a vigorous one, or exceptionally juicy apples and beetroot.
Fix: Continue to simmer over low heat, stirring constantly, until the desired thick consistency is reached.
Prevention: Ensure the simmer is steady and use a wide pot to encourage maximum evaporation during the cooking phase.
Chutney has caught and burned on the bottom of the pot
Cause: Heat was too high during the final stages of reduction, or the mixture was not stirred frequently enough.
Fix: Do not scrape the bottom. Carefully transfer the unburnt top portion to a clean pot to finish cooking. If the burnt flavor has permeated the whole batch, it Cannot be fixed.
Prevention: Lower the heat as the liquid reduces and stir almost constantly during the final 15 minutes.
Cultural Context
While chutney originates from the Indian subcontinent as fresh, highly spiced condiments, this preserved style traces back to British colonial adaptations. Returning colonists brought the concept to the UK, where it evolved into a sweet, vinegar-preserved staple designed to use up local root vegetables and orchard fruits, ultimately becoming an essential accompaniment to the traditional ploughmans lunch.
