Beetroot chutney

Prep Time: 20 mins
Cook Time: 1 hour

900g cooked beetroot, cubed into 5-10mm cubes
375g onions peeled and chopped
350g cooking apple peeled, cubed into 5-10mm cubes
120g demarara sugar
1 level teaspoon dried ginger
120ml malt vinegar
40ml white wine vinegar
80ml red wine vinegar
2tsp salt
2 large cloves of garlic, finely chopped
juice of one lemon
2 dried red birds-eye chilli's, de-seeded and finley chopped


  1. Put all the ingredients into a wide-bottomed saucepan and bring to the boil
  2. Reduce to a simmer and cook for 45 minutes
  3. Decant into sterilised jars

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