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Beetroot Chutney Recipe

beetroot chutney

This one works best using white vinegar and white sugar to enhance the lovely beetroot colour.

Ingredients for Beetroot Chutney:

  • 4 lb (1.8 kg) beetroot
  • 1 large onion
  • 1 lb (450 g) raisins
  • 1 teaspoon salt
  • ½ lb (225 g) white sugar
  • 1 pint (570 ml) white vinegar
  • 6 peppercorns
  • 6 cloves
  • 1 tablespoon allspice

Method for Beetroot Chutney:

  1. Wash the beetroot carefully without rubbing the skin and cook gently in a large pan, covering the beetroot with water, until tender.
  2. Allow to cool, rub off the skins and dice into cubes.
  3. Peel and chop the onion.
  4. Put all of the ingredients into a large, heavy based pan, tying the peppercorns and cloves in muslin.
  5. Bring to the boil very slowly and then simmer gently until cooked and thick.
  6. Remove the muslin bag and pour into hot, clean, sterilized jars. Seal at once.
  7. Label with contents when fully cooled.

Makes about 5 lbs (2.3 kg) of Beetroot Chutney.

Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

General Chutney Making Information

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Posted in All Recipes, Beetroot, Chutneys, Onions, Val's Preserves, Vegetable Recipes, Vegetarian Recipes
20 comments on “Beetroot Chutney Recipe
  1. sunshine band says:

    Made this for the first time this morning and it cooked very quickly indeed and seemed to be very dry. Added more vinegar before bottling and still wasn’t pourable. Spooned it in and got rid of air pockets.

    Not sure where I went wrong there, but it tastes very good.

    Is it one to eat straight away, or is it better kept for a couple of months?

  2. Val says:

    I’d give it a couple of months before you eat it, especially as you’ve added more vinegar.

  3. sunshine band says:

    As it is for Christmas that won’t be a problem. Do hope it is OK.

    Fab colour though

  4. amanda says:

    Made this today but does not seen to want to thicken do you cover the pan ith a lid, how long should it take to cook

  5. Val says:

    Don’t cover with a lid as evaporation is essential. If you’ve problems with it thickening, try adding some cornflour mixed in a little water.

  6. Sharon says:

    Just making this chutney, first time ever to make one! It is very dry, well mine is turning out very dry! I did add some chilli to it as my friend loves prepared beetroot, from Waitrose that has chilli in it, so I thought I’d give it a bit of a kick….

  7. trish says:

    I made beetroot and ginger chutney for the first time last year, and it was not very succulent, so this year I’ll try adding some apples

  8. Margaret says:

    I used this recipe and found it a little dry but rather than add more vinegar I added apple juice which worked beautifully.

  9. Charlie says:

    I made some of this today. No problem with thickening although i cooked it in a covered pan.I do like a dark rich chutney with some taste but I think that a tablespoon of allspice was far too much.A level desert spoon would have been plenty.

  10. Henryfrombg says:

    I made some of this last summer, with the addition of a few chillies to give it some bite. It turned out good but still needed a bit more bite for my taste. I shall probably reserve the beetroots for plain pickling and concentrate on tomato chutneys with lots of chillies, garlic and ginger.

  11. Ann Stubbs says:

    I have just made some Beetroot Chutney this morning. It tastes good. I make Chutneys, Jams etc for my local Hospice. I work in one of their shops three times a week. Val, I am glad you replied about the time you should keep the Chutney. Must tell the ladies who come into the shop. Great website and I look forward to trying more recipes as my fruit and veg grow this year……Ann Stubbs.

  12. Craig says:

    Just made some today, so not sure what it tastes like just yet, plus this is the 1st time I have ever tried making something like this!
    I left it on for ages so it mushed down nicely!

  13. BRIAN OLDFIELD says:

    made beetroot chutney family love cannot keep up with demand

  14. carrie says:

    any tips for getting rid of beetroot stain from hands?

  15. chutney lil says:

    Hi,I made beetroot chutney 6 weeks ago and it turned out great.Tried it when i first made it and left the rest untill now wow what a differance in taste yum yum.

  16. John : Northampton says:

    Made this for 2nd. year, I add apple to mine. Last years was good, this batch looks very good, chopped beetroot a bit smaller this time. Great colour.

  17. peter says:

    Hi, haven’t actulay tried this recipe yet but it looks good put you on my favorites so it’s easy to fetch you up cause if this is a success shall use you again. nice web-site
    yours PjW

  18. Jackie Wilson says:


    Just about to make a batch of the beetroot chutney (after making a large batch of your ripe tomatoe chutney). However, reading various comments – as some of the comments say that the beetroot chutney was quite dry, would you suggest adding cooking apples and, if so, what quantity.

  19. Maggie Watts says:

    I recently bought your book and have so many of the recipes marked down to try. The beetroot chutney was the first. It is cooking now but, as others before me have said, it is very dry, much, much drier than any other chutney I have made. I have now added apple juice as one of the other posters did but I wonder if you have any other suggestions? It LOOKS delicious!

  20. Angie Bassett says:

    Have you tried lemon juice, it might help! @carrie:

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