Sweet Beetroot Chutney Recipe

sweet beetroot chutney

Sweet Beetroot Chutney Recipe Submitted by lacewing

This chutney can be eaten fresh or will keep for 3-4 months unopened. Lovely with buttered crusty bread and cheese.

Ingredients for Sweet Beetroot Chutney:

  • 500 g raw beetroot
  • 1 medium onion
  • 2 eating apples
  • 250 ml  malt vinegar
  • 3 tsp  grated root ginger
  • 10 juniper berries
  • 3 whole cloves
  • 60 g light muscavado sugar
  • 60 g sultanas or raisins

Method for Sweet Beetroot Chutney:

  1. Put the washed beetroot in a pan bring to the boil and simmer for 45 mins or until tender.
  2. Remove from the water and leave to cool.
  3. Peel and finely slice the onion.
  4. Roughly chop the apples, removing the core but not the skin.
  5. Put the onions and apples in a large pan then add the vinegar, ginger, juniper berries and cloves.
  6. Bring to the boil and simmer, uncovered, for 15 minutes with the occasional stir.
  7. Peel the beetroot,  cut into large dice and stir into the onion mixture, then add the sugar and dried fruit.
  8. Continue cooking for a further 10 minutes,  then spoon into warm sterilised jars, seal and keep in a cool dark place.

Makes enough for 2-3  450 g jam jars. If you want to make a larger quantity, I find it is better to make several small batches than to double up.

This chutney can be eaten fresh or will keep for 3-4 months unopened.

Posted in Val's Preserves, Apples, Vegetable Recipes, Fruit, Beetroot, Vegetarian Recipes, Chutneys, All Recipes, Onions
5 comments on “Sweet Beetroot Chutney Recipe
  1. Carol says:

    Thanks lacewing

    My OH loves beetroot and we have had loads on the allotment. It has not stored too well this year with the cold weather. Your recipe was just what I was looking for to extend the time we can use our beet.

  2. Tonemade says:

    Great recipe, totally recommend, if you like beets or chutney this one is fantastic, really different taste to the normal run of the mill chuts. Added a little dried Apricot and garlic into the second batch to give ‘That’ little something extra. Really like both, will have a play with this one again – Thank you so much

  3. Wendy Williams says:

    Made this chutney recipe from your site with some beetroot we got through our veg box (my husband is the only one who likes beetroot and was getting fed up of it). The chutney was absolutely gorgeous (according to hubby and daughter-in-law & her sister and nan!!!) They tried a teaspoonful of it and then proceeded to eat the rest straight from the jar. Am now in the process of making my second lot and they are all eagerly awaiting the result. Thank you for this recipe. It has been much appreciated.

  4. Aethelred says:

    Fantastic, my husband ate half the jar in one sitting and I’ve had to scrounge extra beetroot to make more.

  5. JudithD says:

    I have recently made a batch from my surplus beets. I also added some dried apricots, some tinned pineapple, and dates, all in small pieces. Wow, what a great recipe. Like a previous commentator, my husband ate half a jar in one go. Good thing I made 8 jars. I hope we have some left for Christmas. But oh well, I’ll make another batch, it is so good! Thank you for the recipe.

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