Spiced beetroot & orange chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Popular
Health score
41%
Spiced beetroot & orange chutney
80 min.
2
2021kcal

Suggestions


Looking for a unique and flavorful condiment that will elevate your meals? This Spiced Beetroot & Orange Chutney is a delightful fusion of sweet and savory that is sure to tantalize your taste buds. Packed with vibrant beetroot and zesty oranges, this chutney not only adds a splash of color to your table but also brings an array of health benefits. Rich in antioxidants and vitamins, it's a fantastic way to incorporate more nutrition into your diet.

The combination of aromatic spices such as ground cloves, cinnamon, and mustard seeds adds depth and warmth, making this chutney perfect for pairing with cheeses, grilled meats, or even as a lively spread on sandwiches. It's a versatile condiment that you can enjoy in numerous ways, whether as a dip or as a flavorful topping for your favorite dishes.

One of the best things about this recipe is its simplicity. With just a little bit of preparation, you can create a delicious homemade chutney that will impress your family and friends. Additionally, it's vegetarian, vegan, gluten-free, and dairy-free, making it an inclusive option for anyone at the table. Best of all, you can prepare it ahead of time and enjoy its rich flavors developing over a month, although it won’t last that long once everyone discovers how good it is!

So, roll up your sleeves and prepare to create a memorably delicious Spiced Beetroot & Orange Chutney that's bound to become a staple in your kitchen!

Ingredients

  • 1.5 kg beets raw diced trimmed peeled (wear gloves!)
  •  onion chopped
  •  apples grated peeled
  •  orange zest 
  • tbsp mustard seeds white yellow
  • tbsp coriander seeds 
  • tbsp ground cloves 
  • tbsp ground cinnamon 
  • 700 ml red wine vinegar 
  • 700 granulated sugar 

Equipment

  • frying pan
  • sauce pan
  • oven

Directions

  1. 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.
  2. 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

Calories2021kcal
Protein3.34%
Fat2.71%
Carbs93.95%

Properties

Glycemic Index
99.05
Glycemic Load
290.2
Inflammation Score
-10
Nutrition Score
42.236956430518%

Flavonoids

Cyanidin
4.29mg
Peonidin
0.05mg
Catechin
3.55mg
Epigallocatechin
0.71mg
Epicatechin
20.56mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.52mg
Apigenin
0.02mg
Luteolin
3.14mg
Isorhamnetin
8.27mg
Kaempferol
1.45mg
Myricetin
0.05mg
Quercetin
45.42mg

Nutrients percent of daily need

Calories:2020.59kcal
101.03%
Fat:6.26g
9.63%
Saturated Fat:0.64g
4.03%
Carbohydrates:487.26g
162.42%
Net Carbohydrates:450g
163.64%
Sugar:435.98g
484.42%
Cholesterol:0mg
0%
Sodium:637.74mg
27.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.31g
34.63%
Manganese:5.79mg
289.48%
Folate:873.69µg
218.42%
Fiber:37.25g
149.01%
Vitamin C:88.89mg
107.75%
Potassium:3281.69mg
93.76%
Magnesium:263.07mg
65.77%
Iron:10.28mg
57.12%
Phosphorus:478.21mg
47.82%
Vitamin B6:0.89mg
44.4%
Copper:0.87mg
43.36%
Calcium:322.13mg
32.21%
Selenium:22.48µg
32.11%
Vitamin B2:0.53mg
31.22%
Vitamin B1:0.44mg
29.27%
Zinc:3.85mg
25.65%
Vitamin B3:3.56mg
17.8%
Vitamin B5:1.7mg
17.02%
Vitamin K:14.33µg
13.65%
Vitamin E:1.57mg
10.44%
Vitamin A:492.48IU
9.85%