Beetroot chutney

Beetroot Chutney is a thing of absolute joy!
This is quite an old recipe, that I've recently given the "tidy up the structure / format" treatment to. I remember this being a rather delicious chutney, that I really must make again this year!
Beetroot chutney


Prep Time: 20 minutes
Cook Time: 1hr
chutney, beetroot, apple, onion, garlic, cheese and biscuits


  • 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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