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Home » ALL RECIPES » The Very Best Beetroot Chutney Recipe

The Very Best Beetroot Chutney Recipe

Author: Karon Grieve Published : August 2012

Recipe
best beetroot chutney
best beetroot chutney
beetroot chutney

Rich and packed with amazing earthy, sweet and spicy flavours, this beetroot chutney is perfect with everything from roasts to curries, burgers to BBQ. Plus it’s perfect with a cheeseboard and Ploughman’s Lunch too.

beetroot chutney with spoon on top

Why you’ll love this chutney recipe

  • This beetroot chutney is super easy to make, even if you have never tried preserving before.
  • The flavour – my beet chuutney is sweet and sour and a wee bit spicy too, its a feast in a jar.
  • Versatility – this is a chutney that goes with all sorts of dishes from a curry to a cheese toastie. You can serve it with roasts, with burgers and even add a little water to make it into a super easy salsa type dip!

If you have beetroot/beets growing in your garden then this beetroot chutney is a great way of using them. You can of course buy fresh beetroot in the supermarket.

If you see some on offer then have a go at this super easy chutney. I’m sure you’ll love it.

raw beets

What is beetroot?

Beetroot (Beta vulgaris) are a root vegetable that go by other names too. In the USA and Canada they are known as beets. Beetroot is also sometimes known as dinner beet, table beet and red beet.

They come in different colours too, not just the standard red beetroot. You can get golden beetroot and even a pretty stripey beetroon with red and white rings inside.

Beetroot is good for you and packed with vitamins and minerals. Just check out this beetroot nutrition and info page for loads of amazing information on this great veggie.

My beetroot

We had a pretty decent crop of beetroot this year in the garden. Some things were an unmitigated disaster (let’s not even mention the carrots!) but the beets were good.

I’ve pickled them and roasted them and enjoyed them in everything from soup to salads. Now it’s time to turn them into beetroot chutney.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

fresh ingredients

Ingredients for beetroot chutney

raw beetroot

oranges

apples

cider vinegar

brown sugar

onions and garlic

cinnamon, ginger, chilli and salt

ingredients chopped up

How to make beetroot chutney

Wearing plastic gloves (a must or you will look like you have garotted a pig in the kitchen!) peel the beetroot and chop into pieces about 1cm in size

Grate the zest from the oranges and chop the flesh (discard the bitter white pith) and peel and chop the apples too

Chop the onions and mince the garlic

Chuck everything into a nice big pan and heat gently till the sugar has completely dissolved. Now simmer for about an hour till all the fruit is soft and your beetroot chutney has come together in a jammy consistancy.

Use a potato masher to break it all down if you wish. Remove the cinnamon stick and bay leaf.

Ladle into sterilised jars.

How do you know when chutney is ready?

When you drag a wooden spoon through the chutney and it leaves a clear trail on the bottom of the pan your chutney is done.

chutney on spoon in front of jars

How long will this beetroot chutney keep?

This chutney will keep for 6 months or more in a cool dark place. Once opened store it in the fridge and use up within a month.

Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

Chutney making

Like all my chutney recipes this beet chutney is really easy to make.

Far easier than jam really. Afterall, you don’t have to keep checking for that elusive setting point. Chutney is ready when that spoon leaves a clear trail on the bottom of the pan.

Oh how I love simplicity on cooking, preserving and everything else in life!

chutney on bread

How to serve this spiced beet chutney

I love this beetroot/beet chutney with simple salads like chicken.

On burgers and with anything from the BBQ.

Loosen it a little with water and serve this beetroot chutney as a salsa like dip with crisps/chips of veggies.

Serve this beet chutney with a cheeseboard or on top of a toasted cheese sandwich.

This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.

larder links

Looking for more fun and easy beetroot recipes? Then check these out before you go;

Spiced pickled beetroot

Simple beetroot and orange salad with feta

Greek beetroot tzatziki

Super healthy beetroot and apple smoothie

Greek style fried beetroot

Sardines with beetroot and blueberry salsa

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
beetroot chutney by larderlove.com

Best Beetroot Chutney

Karon Grieve
serve with roasts, BBQ, burgers, as part of a cheeseboard and on toasted sandwiches too
4 from 9 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course preserves
Calories 2652 kcal

Ingredients
 

  • 1 kg beetroot
  • 2 oranges
  • 500 ml apple cider vinegar
  • 400 g brown sugar
  • 3 onions finely chopped
  • 3 apples peeled and chopped
  • 2 garlic garlic cloves crushed
  • 1 tbsp salt
  • 4 cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp grated fresh ginger
  • 2 chillis chopped
Metric – US Customary

Instructions
 

  • Peel and chop them into small cubes about 1cm in size.
  • Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
  • Put all of the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down
  • Remove bay leaf and cinnamon stick
  • Spoon into sterilised jars and pop on the lids.
  • Once opened it will keep for up to a month in the fridge

Nutrition

Calories: 2652kcalCarbohydrates: 643gProtein: 26gFat: 4gSaturated Fat: 1gSodium: 7924mgPotassium: 6035mgFiber: 57gSugar: 558gVitamin A: 2096IUVitamin C: 369mgCalcium: 810mgIron: 15mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Autumn/Fall, Chutney and Relish, Vegetarian Recipes, Winter

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Comments

  1. Cyn says

    October 7, 2020 at 1:25 am

    Can this be made without sugar? Or with a sugar substitute such as monk fruit?
    Thanks .

    Reply
    • Karon Grieve says

      October 7, 2020 at 8:35 am

      Hi there, no you need sugar in a chutney. I don’t know what substitute you could use. This is just what I make. Sorry I can’t be of more help.
      K

      Reply
  2. Suzanne says

    October 20, 2021 at 4:11 pm

    You don’t mention taking the bay leaf nor cinnamon sticks out in your beetroot chutney. Making it at the moment

    Reply
    • Karon Grieve says

      October 20, 2021 at 5:01 pm

      Hi Suzanne
      Yes you remove the bay leaf and cinnamon stick after cooking. as you wouldn’t be putting it into just one jar. I maybe should have mentioned that.
      K

      Reply
  3. Giselle Jones says

    October 26, 2021 at 8:11 pm

    How much does this make si lll know how many jars and what size to sterilize

    Reply
    • Karon Grieve says

      October 27, 2021 at 8:24 am

      Hi Giselle
      It makes over 1 kilo of chutney. So it depends on the sizes of jars you are using as to how many to sterilise.
      K

      Reply
    • Peter says

      August 27, 2022 at 10:31 pm

      Hi, is it possible to used canned beetroot as fresh beetroot can be quite expensive from where I live and not always available. Thanks

      Reply
      • Karon Grieve says

        August 29, 2022 at 10:56 am

        Hi Peter
        I’ve never heard of canned beetroot here in UK so can’t help you there I’m afraid.
        K

        Reply
  4. Trudie says

    November 2, 2021 at 10:26 pm

    Could I can this to put on the shelf for longer?

    Reply
    • Karon Grieve says

      November 3, 2021 at 11:49 am

      Hi Trudie
      Yes, you can. It’s just not something we normally do over here.
      K

      Reply
  5. kirsty says

    November 11, 2021 at 10:53 pm

    It is blooming delicious. I did change the recipe to 2 onions as mine were large, used molasses sugar as that was all I had and only used 1 chilli, which I now regret,
    but the result is delicious! Thank you

    Reply
    • Karon Grieve says

      November 12, 2021 at 12:30 pm

      Hi Kirsty
      Thrilled to hear you liked the beetroot chutney so much.
      K

      Reply
  6. Trina says

    September 3, 2022 at 5:23 am

    Hi, I can have apples. Is there a substitute or can I add another beetroot or something else?
    Thank you, Trina

    Reply
    • Karon Grieve says

      September 5, 2022 at 9:12 am

      Hi Trina
      You could use pears instead or even miss out the fruit element entirely and just use more beetroot.
      K

      Reply
  7. Estella says

    March 9, 2023 at 10:34 pm

    Do you need to process the jars in a hot water bath?
    Thank you,
    Estella

    Reply
    • Karon Grieve says

      March 13, 2023 at 9:29 am

      Hi Estella
      Here in UK we do not do processing of jars and our chutneys keep perfectly well, so no instructions for canning.
      K

      Reply
      • Marie Norman says

        August 22, 2023 at 8:40 pm

        I can apples, tomatoes here in the UK I love it as i always have fruit for pies and toms for soups or tomato sauce. However I’m going to go the chutney route to see how I get on.

        Reply
        • Karon Grieve says

          August 28, 2023 at 9:20 am

          Hi Marie
          Hope you enjoy making chutneys.
          K

          Reply
          • Marie Nlrman says

            September 15, 2023 at 1:21 pm

            5 stars
            I made your delicious chutney m last week and we are currently on our second jar!! DELICIOUS!!! As I only managed 7 jars from my first attempt I’m off to make more today. Thank you for the yummy recipe

          • Karon Grieve says

            September 18, 2023 at 9:34 am

            Hi Marie
            So glad you like this beetroot chutney so much and are making more. Must say I make it myself every year and it always gets used up.
            K

  8. Robyn Watts says

    March 29, 2023 at 5:10 am

    4 stars
    I have made 6 small jars and a little extra. Will be making this again. Really nice relish. Gave a jar to close friend and they luv it. Thankyou.

    Reply
    • Karon Grieve says

      March 31, 2023 at 10:51 am

      Hi Robyn
      Glad you like the recipe so much.
      K

      Reply
  9. Jennifer Orkisz says

    July 12, 2023 at 3:33 pm

    I haven’t made it yet but the recipe reads delicious. What type of chili do you put in? In the states there are many different chilis.

    Reply
    • Karon Grieve says

      July 17, 2023 at 9:30 am

      Hi Jennifer
      Just basic jalapeno chilli are fine for this. Hope you try the recipe.
      K

      Reply
  10. Dawn says

    September 4, 2023 at 8:28 am

    This sounds delicious. Do you use raw beetroot straight from the garden or do you cook it before cubing it for the recipe?

    Reply
    • Karon Grieve says

      September 11, 2023 at 10:19 am

      Hi Dawn
      It is fresh beetroot from the garden as shown in the photos. You peel and chop it first then cook as per instructions to make the chutney. Hope you try it.
      K

      Reply
  11. Susan says

    November 22, 2023 at 8:04 pm

    This beetroot chutney is awesome. Just finished our last jar. Wish I’d made double quantity. Thank you for having a great sight.

    Reply
    • Karon Grieve says

      November 23, 2023 at 9:57 am

      Hi Susan
      So glad you like the beetroot chutney recipe so much.
      K

      Reply
  12. Heather Scott says

    December 29, 2023 at 9:55 pm

    I love this beetroot chutney have made my second
    Batch and love it

    Reply
    • Karon Grieve says

      January 2, 2024 at 9:36 am

      Hi Heather
      So glad you like this beetroot chutney so much and are on to your second batch.
      K

      Reply
  13. Catie says

    February 24, 2024 at 4:29 am

    5 stars
    This beetroot chutney is DELICIOUS. I took some to a dinner party as part of a cheese & fruit board and the host said he didn’t like chutney. Or beetroot. Well, he tried it (just to be polite, I suspect) and he LOVED it. I had to leave the rest of jar for him! So he’s totally a convert
    Made the first time with traditional red beets, second batch I’m trying with Detroit Golds and the addition of a teaspoon of turmeric…

    This really is the best beetroot chutney ever – well balanced flavour profile, easy to prepare and simply delicious! Fantastic on burgers too, yum!

    Reply
    • Karon Grieve says

      February 26, 2024 at 10:38 am

      Hi Catie
      Wow, sounds like my beetroot chutney really was a hit. Love the idea of making it with the golden beets, should look super.
      K

      Reply
  14. Donna Frances Journeaux says

    April 26, 2024 at 2:51 am

    Hi, do you use the orange peel?

    Reply
    • Karon Grieve says

      April 29, 2024 at 9:01 am

      Hi Donna
      It tells you in step 2 in the recipe card – Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
      Hope this helps
      K

      Reply
  15. Rosa says

    September 26, 2024 at 3:05 pm

    How long will this Chutney last if UNOPENED

    Reply
    • Karon Grieve says

      September 30, 2024 at 9:40 am

      Hi Rosa
      It says on the recipe post, maybe you missed it. Hope you enjoy it if you decide to make it. How long will this beetroot chutney keep?

      This chutney will keep for 6 months or more in a cool dark place. Once opened store it in the fridge and use up within a month.
      K

      Reply
  16. Debbie Bain says

    October 22, 2024 at 6:30 am

    Wow, this is still in the pot and I tasted it, so delicious, I grated my beetroot (fresh from my garden) because my husband bought me a new kitchen aid food processor, it had turned out amazing. I’m about to bottle it up. Thank you for this recipe

    Reply
    • Karon Grieve says

      October 28, 2024 at 9:32 am

      Hi Debbie,
      Glad you are enjoying making this beetroot chutney so much.
      K

      Reply
4 from 9 votes (6 ratings without comment)

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