I love chutney and relish. No ploughman’s or burger is complete without these simple sauces. This is my best beetroot chutney and I love it with everything from a cheeseboard to a burger.
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.
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.
Ingredients for beetroot chutney
onions and garlic
cinnamon, ginger, chilli and salt
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.
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.
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.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
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!
How to serve this spiced beetroot chutney
I love this beetroot 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 dip with crisps/chips of veggies.
Serve this chutney with a cheeseboard or on top of a toasted cheese sandwich.
Looking for more fun and easy beetroot recipes? Then check these out before you go;
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.
Best Beetroot Chutney
- 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
- 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
- Spoon into sterilised jars and pop on the lids.
- Once opened it will keep for up to a month in the fridge