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The Best Beetroot Chutney Recipe

Updated on October 6, 2014
3.5 stars from 2 ratings of Beetroot Chutney
Beetroot Chutney
Beetroot Chutney | Source
Raw Beetroot
Raw Beetroot | Source

I am a great fan of making chutneys and one of the most popular ones I make is beetroot chutney. I think it is particularly appealing because the resulting chutney has such a beautiful vibrant colour, plus the consistency of the chutney itself is pleasantly 'meaty'. Beetroot chutney works well with either cheeses or cold meats, in fact some people I have spoken to say they are happy to tuck into it by the spoonful straight from the jar.

Over time I have tried a number of different recipes for beetroot chutney, and this recipe is the result of my adapting all of those recipes into the one I consider the best of all. Certainly it seems that every year my family pester me to make more of it, so it must be good. I think this chutney works particularly well at Christmas or Thanksgiving, probably because there is usually so much cold turkey left over which beetroot chutney makes a great accompaniment to.

Remember that beetroot chutney (like all chutneys) will last for years once sealed in the sterilised jars. I have known jars of chutney over 10 years old that were still perfect when opened. Just remember to store them in a cool dark place, like a cellar or concrete outbuilding in a shady location.

Cook Time

Prep time: 1 hour
Cook time: 2 hours
Ready in: 3 hours
Yields: 4 kg (9 lb)

Ingredients

  • 6 beetroot, tennis ball sized
  • 6 onions, medium sized
  • 450g (1 lb) raisins
  • 680g (1.5 lb) cooking apples
  • 450g (1 lb) Demarera or white sugar
  • 1.1 litres (2 UK pints) distilled (clear) or white vinegar
  • 4 tsp ground ginger
  • 1 tsp ground cloves
  • 3 tsp salt
  • 2 garlic cloves
  • 2 lemons, juiced
Fresh Beetroot
Fresh Beetroot | Source
Sterilising the Jars
Sterilising the Jars | Source

Instructions

  1. This recipe is sufficient to make approximately 4 kg or 9 lb of beetroot chutney, so make sure you have sufficient jars, lids (plus a stainless steel jam funnel) to hold this volume before you start.
  2. Cut down the foliage on the beetroot to about 5 cm / 2.5 inches. Wash the beetroot and then add to boiling water in a large saucepan. Boil for about 40 minutes, or until a skewer inserted into the beetroot shows it is tender through to the centre. Drain and soak briefly in cold water until cool enough to handle. Twist off the foliage and the tap roots, then rub off off the skins with your fingers. Chop into pieces about 0.5 cm in diameter and place in a large saucepan, (make sure the pan is not aluminium or the vinegar will cause the flavour of the chutney to be tainted).
  3. Peel, core and chop apples into similar sizes and add to main pan.
  4. Peel and chop onions into similar sizes and add to pan.
  5. Chop garlic cloves finely or crush and add to pan.
  6. Add all the other ingredients to the pan.
  7. Bring the contents to the boil and then simmer uncovered for approximately 2 hours (stirring every 10 minutes or so to avoid the chutney sticking to base of the pan) until there is little visible liquid left, and the mixture is suitably chunky and glossy looking.
  8. Sterilise your jars and lids etc by washing in hot soapy water, rinsing, and then (for the jars and jam funnel) place on a baking sheet in an oven at 180 degrees Celsius for no less than 20 mins. For the lids, tongs and spoon place in a saucepan of boiling water until you are ready to use them (ensuring the handles of the tongs and spoon are not under the water to avoid burning yourself later when you need to use them.)
  9. Use the tongs to place the jam funnel on to the top of an empty jar. Now use the spoon to fill the jar to approximately half a centimetre from the rim, (gently pushing the hot chutney into the hot jar). Repeat until all the jars are full or until the chutney runs out.
  10. Use the tongs to place the jam funnel on to the top of an empty jar. Now use the spoon to fill the jar to approximately half a centimetre from the rim, (gently pushing the hot chutney into the hot jar). Repeat until all the jars are full or until the chutney runs out.
  11. Allow the jars to cool and then tighten the lids further.
  12. Write labels out for jars along with the date, then stick the labels onto the jars.
  13. Store in a cool, dark place such as a cellar or a brick built outhouse in the shade, (on this basis the chutney will store for years, often 10 years or more.)
  14. Do not be tempted to eat this until it has had time to mature, which will be approximately 6 weeks to 3 months.
  15. Enjoy with cheese, cold meats, or simply by the spoonful straight from the jar.

Comments

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    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 3 years ago from Guernsey (Channel Islands)

      You are very welcome Lela :)

    • Lela Bryan profile image

      Lela Bryan 3 years ago from Alameda, CA

      Thank you I think in the USA we just call them beets!

      Thanks for adding the pictures

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 3 years ago from Guernsey (Channel Islands)

      Also added a picture of the fresh beetroot cut in half Lela.

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 3 years ago from Guernsey (Channel Islands)

      I have added a picture of the beetroot after the leaves have been mostly trimmed off Lela. In the middle they are dark pink/purple and will stain clothing etc easily. Hope this helps.

    • Lela Bryan profile image

      Lela Bryan 3 years ago from Alameda, CA

      Could you add a picture of it when it comes out of the ground and when you cut it?

      I don't think we have anything like that?

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 3 years ago from Guernsey (Channel Islands)

      To be honest I don't know Lela. If they are red in the middle and bleed when you cut them then yes.

    • Lela Bryan profile image

      Lela Bryan 3 years ago from Alameda, CA

      is beetroot the same as beets in the usa?

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 4 years ago from Guernsey (Channel Islands)

      All my friends rave about it tirelesstraveler. This one and my runner bean one are my Mum's favourites. Good stuff.

    • tirelesstraveler profile image

      Judy Specht 4 years ago from California

      I bet the color of this chutney is amazing. I am drooling at how tasty this looks.

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