Beetroot chutney

October 16, 2014 (Last Updated: January 11, 2019)

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



Send this to a friend