Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Edible Holiday Gift Idea # 1-Roasted Beetroot, Orange & Spice Chutney

Roasted Beetroot, Orange & Spice Chutney

Beetroot, Organge & Spice Chutney

I want to begin by apologizing for the silence… I’m back! It has taken me a while to catch up with all my blogging duties after all the FBC happenings and another side project I’ve been working on. I’m still not fully up to speed but nevertheless getting there.

Christmas is nearing and if you’re anything like me in the gifting department, then you’ll love the next couple of posts. I’ll be featuring several homemade, edible holiday gift ideas that will make your friends and family sing like Pavarotti. Ok, maybe not quite!

Beetroot, Organge & Spice Chutney
Beetroot, Organge & Spice Chutney

I’m a serious beetroot lover. I enjoy it all alone, in salads, pastas, etc. My husband on the other hand, not so much. I am working really hard on changing that. So far hogging all the beetroot, has not helped.

Beetroot, Organge & Spice Chutney
Beetroot, Organge & Spice Chutney

In creating this chutney, I decided to go with flavors I’ve enjoyed with beetroot before or that bring Christmas to mind; Like oranges or the scents of Christmas with ginger, cinnamon and cloves. Hurry up and make this-as the longer you leave it to mature (ideally 1 month), the more the flavors will settle and the better it will taste- just in time for Christmas!

Edible Holiday Gift Idea # 1-Roasted Beetroot, Orange & Spice Chutney
  • 1kg raw beetroot/beets
  • 250g demerra sugar or light brown sugar
  • 1 teaspoon ground cloves
  • 2 teaspoons of ground cinnamon
  • 1 tablespoon grated ginger
  • 3 oranges- zested and juiced
  • 280ml red wine vinegar
  • 2 garlic cloves- minced
  • 2 medium onions- diced
  • dill to season at the end- optional
  • 3 apples- diced
  • 3 preserving jars & a pair of surgical gloves
  1. Begin by roasting the beets. Place in a pre-heated over 325F/170C/3G for about 45-60 minutes or till you can easily pierce with a fork.
  2. While the beetroot is cooking, begin prepping all the ingredients… Like the orange zest and juice.
  3. Chopping the onions and the apples…
  4. And sterilizing the jars by boiling them and then letting them rest upside down till dry.
  5. When the beetroot has cooked, slice off the ends and then peel the skin before dicing. Be sure to use surgical cloves so you don’t stain your hands.
  6. In a deep pot add the onions, apples, garlic, ginger, orange zest, cloves, cinnamon…
  7. Demerra sugar, orange juice and red wine vinegar.
  8. Bring it to a boil.
  9. Now add the diced beetroot and bring to a boil again.
  10. Then reduce and let it simmer for about 30-45 minutes or until the mixture has thickened. Be sure to mix often.
  11. If you’d like to add some dill, you can in the last five minutes. I added about 2 tablespoons.
  12. Fill the sterilized jars with the chutney and seal well. If sterilized well and sealed straight away it will keep for up to a year. Anyway you will know when you open the jar. Refrigerate once opened.
  13. Beetroot chutney is the perfect condiment served with an assortment of cheese, meat, game, chicken & stews. The only limit is your imagination!


30 thoughts on “Edible Holiday Gift Idea # 1-Roasted Beetroot, Orange & Spice Chutney

  1. Waaaaawwwwwwwawwawaa!!!

    So hoping I get this as a gift from you, for Christmas… Ahem!! Great job and the pictures look amazing!

  2. YUM my mouth waters as I read, thanks in advance for my presy, please prepare me a feast upon my arrival as I want to eat all your foods , hungry bride orders! xoxoxo

  3. Oh Beth, this is my type of Christmas present! I like the idea! 🙂 I will eagerly follow your next posts as I still don’t have any presents and it doesn’t seem to be changing it soon! 🙂

  4. Heh heh I had been wondering where you were but I know you’ve been very busy with FBC 10.

    Gorgeous post! Red beetroot is perfectly festive. Wonderful selection of photos, I wish I was able to remember to take them as I cook but I always forget until it’s too late.

  5. I can just imagine what that smells like honey thanks to your lovely detailed shots! You know I’ve never made chutney from scratch before? Going to have to give it a go now! Can’t wait for your other gift ideas! xxx

  6. Thank you Beth for such an inspiring way of showing us how to do this–you break it down to do-able! Precious!

  7. Oooooh, this is right up my street, Thank you so much for the wonderful photos and step by step instructions Bethany. Much appreciated. I am going to try this :o) xxx

    1. Thanks for your comment, Super. Each is just the unit for those ineidergnts. That is how recipes are written in commercial settings. You have a point, however, in that this is not a commercial setting, so I’ll write all future recipes in English!

  8. As a kid i never liked beet root, n dad used to always insist i have some as its very healthy, over the years he kept preparing them for me and made sure i developed the taste for them , and i absolutely love them.
    This chutney seems like the perfect gift i can make for my dad !
    Thanks for sharing.

  9. Such a delicious combination of flavors and textures, but the dill threw me for a loop – it would interesting to tray a version with, and one without – just need to buy a plane ticket to try it!

    1. This sounds soooo good, I might have to try it! I alayws have too much turkey left over and never know what to do with it since I’m not really into turkey sandwiches. But this looks too good not to try. 🙂

  10. WOW…can you believe I was eyeing the most beautiful beets at the bazaar today, and didnt know what to do with them, so left them. This seems like a perfect idea! Love the flavours in there…so festive & happening. Oooooh, also had to tell you that I was flinging my daughters’ yellow ducky carpet slippers into the washing machine, and thought of you & your pink piggy ones you bought at the Baker St station…LOL! xoxo Beth!

  11. OMG, who knew that beetroot could become a festive staple! I’ve never been a huge fan of beet, but it’s getting better as I get older. This recipe could totally win me over though! Great pics 🙂

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