Ingredients

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • sprout 2 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 :)
    Was this review helpful? Yes Flag
  • hungrynow 2 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.
    Was this review helpful? Yes Flag
  • chuckieb 2 years ago
    Wow! Great post and most beautiful picture. Thanks!
    Was this review helpful? Yes Flag
  • notyourmomma 2 years ago
    This sounds so good. Love my beets
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes