Recipe: beetroot chutney

Recipe: beetroot chutney

by Jean Glasspool.

It’s beetroot season. This is an excellent recipe for anyone who has a glut of beetroot thanks to their allotment or back garden plot. It makes a delicious savory chutney that keeps well. These quantities make four to five jars full. Scale the ingredients up or down if you have more/less beetroot.



1 1/2 lb cooked beetroot (boil whole. Time will vary according to their size, but around 20-25 minutes, until a knife goes in easily).

1 1/2 lb cooking apples, peeled, cored and chopped

2 medium onions, chopped

8oz sugar

1/2 pint malt vinegar

1 tablespoon lemon juice

1 teaspoon ground ginger

1/2 teaspoon salt

4-5 jars with lids, thoroughly cleaned

greaseproof paper


Put the onions, apples, sugar, vinegar and spices in a saucepan, bring to the boil, and simmer for 20-25 minutes.


Chop the beetroot and add it to the pan, before simmering for a further 10-15 minutes.


Place jars on a tray in the oven on a low heat for 15-20 minutes.


Leave the mixture to cool before pouring into hot jars. Place a small circle of greaseproof paper on the top of the mixture. Cover and use within 2 to 3 months. Refrigerate once opened.