How to make it

  • 1. Wash the beetroot, cover with water and cook, unpeeled until just tender (45-60minutes). Drain, cool, peel and cut into cubes (or mash if you prefer for a smoother textured chutney).
  • 2. Place onions in a pan with 150ml/¼pt of the vinegar and cook until soft. Add apples, sultanas/raisins and continue cooking until the apple is soft. Add the cooked beetroot, ginger, salt, mustard seeds and the remaining vinegar.
  • 3. Simmer gently until thick and you can draw a channel through the chutney. Stir in the sugar, dissolve and continue cooking until the mixture thickens again.
  • 4. Wash the jars well and sterilise. I do this by putting them in my vegetable steamer and steaming them for about 20 minutes with the lids as well.
  • 5. Pot into the prepared jars. Place a waxed paper disc over the tops (or some baking parchment) and screw the lids tight. Cool and label. Store for four weeks to mature before eating.

Reviews & Comments 4

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  • sprout 6 years ago
    This sounds awesome!! I've never seen this before but LOOOVE beetroot, so this will be right up my alley!!! Thanks for sharing :)
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  • hungrynow 6 years ago
    Beetroot is one of our favorites. We have Australia "Cornwell's Malt Vinegar" on hand ... lucky us! Great sounding chutney. Thank you for this delightful recipe.
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  • chuckieb 6 years ago
    Wow! Great post and most beautiful picture. Thanks!
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  • notyourmomma 6 years ago
    This sounds so good. Love my beets
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