• Makes: about 1kg
    Difficulty level: Easy
    Time: 40 mins


    1kg fresh beetroot, peeled and diced
    2 onions, chopped
    2 apples, cored, peeled and grated
    10ml (2 tsp) mustard seeds
    10ml (2 tsp) coriander seeds
    10ml (2 tsp) ground cloves
    10ml (2 tsp) ground cinnamon
    350ml red wine vinegar
    320g sugar


    1. Combine all the ingredients in a large pot and mix well. Bring to a gentle simmer and cook, stirring occasionally, until the chutney is thick and the beetroot tender, about 1 hour.
    2. Let the chutney settle for about 10 minutes, then spoon into jars and seal while still hot.
    3. The chutney can be eaten immediately, but it will develop even more flavour after a month. If well sealed it will keep for up to 6 months in a dark, cool place. Once opened, refrigerate and eat within a month.

    More chutney recipes for you to enjoy:

    Mango and ginger chutney

    Fruit chutney

    Goji berry and cranberry chutney

    Quick tomato and chilli chutney