Beetroot Chutney Recipe

beetroot chutney

Beetroot Chutney Recipe Submitted by Rosemary Plantpot

Ingredients for Beetroot Chutney:

  • 3 lbs beetroot
  • 1 large onion
  • 1 large cooking apple
  • 12 ozs sugar
  • 2 tspns ginger
  • Level tspn salt
  • 1 pint vinegar

Method for Beetroot Chutney:

  1. Cook beetroot and dice into small pieces
  2. Peel and dice onions
  3. Peel and dice apple
  4. Put into large pan and add sugar, salt, ginger and vinegar.
  5. Bring to the boil and simmer until ingredients are soft.
  6. Ladle into hot, clean sterilised jars, cover and seal.
  7. Label when fully cool.

Spice it up a bit by adding a couple of habanero chillies when cooking!

Tasty on meat sandwiches or added to salads.

“ENJOY”

This chutney, kept in properly sterilized and sealed jars, should keep for 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 Vegetable Recipes, Beetroot, Vegetarian Recipes, Chutneys, All Recipes
39 comments on “Beetroot Chutney Recipe
  1. John Bayley says:

    I recently tasted beetroot and orange chutney.It was delicious.As we grow our own beets and oranges does anyone have a recipe they are willing to divulge?
    Thank you in advance.

  2. Val says:

    I’d have a go at adapting this recipe. You’ll still need the onion and apple but could add two large oranges and, possibly, omit the ginger. Peel the oranges, removing the pith from the peel and flesh. Cut the peel into thin strips and chop the orange flesh, discarding any seeds. Place the orange rind and flesh into the pan with the other ingredients. I’ve not tried it out though!

  3. merlyn says:

    John i have found a recipe will leave at h&g

  4. Mark says:

    Care to share your Beetroot & Orange Chutney recipe with other mere mortals?

    Kind Regards Mark.

  5. beet root chutney is a very nice chutney you can improve it by addin a little bit of sugar and ginger 2 make it taste better so now you know were to get some good and brilliant chutney many thanx……

  6. Thanks for Beetroot Chutney Recipe easy simple to make and the taste is fantastic

  7. George Paterson says:

    THANKS FOR ALL THE TIPS MY WIFE HAS BEEN LOOKING FOR A RECIPE FOR AGES

    George Paterson

  8. Kathy says:

    Thanks been looking what to do with them, might try it with orange though, thanks

  9. Annette says:

    tried this with the oranges its lovely, just doing the second batch now x

  10. My kitchen has a fabulous smell of home made chutney. Thanks for all your recipes. This Christmas the expanded family will all get samples thanks to your years of experience , both growing your own vegetables and developing the best recipes I’ve found. I’m having great fun chopping up a mountain of fresh vegetables . Now I’m searching for a recipe for Beetroot, Apple and maybe Oranges … That could be a challenge.

  11. Louise Moss says:

    I made this chutney as we’d grown far too much beetroot. The only trouble is that we have now eaten the whole batch and I need to make more. This is a fool proof recipe that my 10 year old and I made. The whole family love the taste.

  12. Annette says:

    I have made this recipe several times with fresh beetroot and also a load I got reduced at the local shop, this is a wow with friends and family especially as I followed the orange advise, all friends and family are returning their jars for a second helping this year.

  13. Jules says:

    Can I just ask, whey you say ‘vinegar’ in the recipe what type did you use please? I have found other recipes on the internet using red wine vinegar….but your recipe sounds simpler!

  14. Val says:

    It really is up to you. I tend to use distilled malt (white) vinegar.

  15. Natalie says:

    is the ginger ground, fresh or stem in syrup?
    Many thanks
    Natalie

  16. Val says:

    Ground ginger.

  17. cindy stone says:

    this beetroot chutney recipe is fab . what is the ideal time to leave it before eating though?

  18. Val says:

    I’d give it at least 8 weeks.

  19. Natalie says:

    I’m saving some of mine but I couldn’t wait to try so opened one jar straight away and ate the chutney (with the orange) with cheese and fresh bread and butter..delicious!!

  20. ellen says:

    Don’t waste the beetroot tops – they are lovely steamed – similar to spinnach.

  21. babs says:

    I make beetroot chutney using red onion in place of cooking onion, the juice and zest of one orange instead of ginger and red wine vinegar

  22. tonny maina- kenya says:

    I love the beetroot chutney recipe. Very good, keep up the good work.

  23. Leanne :) says:

    How many jars will this recipe make?

  24. Julie says:

    Thanks for the info, have just made a batch of beetroot and orange chutney and was wondering if I should hide it away to mature! What a useful website!

  25. ann johnson says:

    The recipe was very helpful and tastes delicious. It was for a friend and she thoroughly enjoyed it. Thank you

  26. IAN BLYTHMAN says:

    Just made a batch following this recipe , all I can say is WOW. So easy, and the taste is great.

  27. Maz Thomas says:

    this sounds a good recipe, just cooking beetroot, need to go and get a few ingredients and then l will be making this. Will comment on the result

  28. I am looking at making Chutney with beetroot as have an abundance of it, never made it before. Reading up on it , it say’s not to use metal lids…
    I saved loads of Jars with metal lids, can I use them?

  29. Val says:

    I wouldn’t – vinegar corrodes metal. Check the lids, you may find that they have a plastic preserving skin on the inside (if you look at a commercial jar of pickle, like Branston, you’ll see the type of lid I mean). This type is fine to use.

  30. barbie says:

    I made some beetroot relish today. Use 3 huge ones, adding a medium sized pawpaw. Cooked the beetroot first, then peeled & chopped it finely. Into a big pot I added 3 onions & the pawpaw both chopped as finely as I could. About a litre of malt vinegar (enough to cover the veges) & a couple of cups of raw sugar & some salt & pepper. Simmered it all for abnout 35 minutes, until I could see the onion was cooked. Then thickened with 3 tablespoons of cornflour mixed with some vinegar, simmer on for about 10 minutes stirring often. Its delicious. The pawpaw replaced the apple for me, as I didnt have any, but pawpaws are abundant just now. I reckon you can mess with these recipes quite a lot if you understand where you’re heading with the balance of vinegar /sugar & veges or fruit. I tend to use whatever I have in abundance & it alwasy seems to work! Good luck all you relish cooks. barbie

  31. Sandy says:

    My little boy just loves beetroot and would like it in his school lunch sandwiches. Chutney seemed like a safer alternative, so I had a go with this simple recipe. I used brown sugar and spiced brown vinegar and it is so good that we are all eating lots of it! We can’t wait 8 weeks for it to mature…..

  32. gavin says:

    How long does beetroot chutney usually keep as I’m thinking of making it for Christmas gifts?

  33. Beetroot queen says:

    I keep chutneys for years, hubby is still eating runner bean chutney from years ago. If it looks ok then we eat it.

    Beetroot doesn’t last long in our house

  34. Chezza says:

    Can you eat this straightaway or does it have to mature first?

  35. chelley says:

    hi,
    how long will this keep stored. Most preserves keep a year or so.

  36. Val says:

    The official line is 1 year but we’ve ate chutneys that have been considerably older than that!

  37. William says:

    I love Beetroot Chutney but I spice it up a bit by adding a couple of habanero chillies (deseeded if you like, but I use the whole chillie) when I am cooking it. Awesome!

  38. Jackie Corner says:

    @John Bayley:
    Hi here is a fab recipe I use hope you like it

    Spiced Beetroot & Orange Chutney

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

    makes roughly 2kg ( I have a big family so just half everything if to much)
    cook 1 hr

    1) In a large 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 beetroot tender.Leave uncovered
    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 into a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into jars and seal while still hot.
    This will taste better when stored for a month and providing your jars are sealed will keep for a couple of years

  39. Lesley Grady says:

    My first time ever making chutney and success everyone loved it – just making my second batch – don’t ya just love beetroot

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