Recipe Beetroot Chutney

Chutney de betteraves
Preparation time:
40 min
Community rating:


Number of persons: Several
  • 2 lbs. (1,000 g) cooked beetroot, cut into small dice
  • 1/2 - 1 tsp ground cloves
  • 1 lb (500 g) onions (½ red, ½ white), chopped
  • 1/2 1 tsp allspice
  • 1 1/2 lbs. (750 g) apples, peeled, cored and chopped (or frozen)
  • 1/2 - 1 tsp. cinnamon
  • 1/2 lb. (250 g) raisins or other dried fruit
  • 1 tsp. ginger
  • 2 lbs. (1,000 g) brown sugar
  • 2 tsp. salt
  • 1 1/2 pints (852 ml) apple cider vinegar (preserves the red colour)


*For environmental & health reasons all ingredients used are Organic

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  1. Sterilize the jars by placing the clean jars in a warm oven, Gas ¼ or lowest possible heat. Do not let them touch or close openings.
  2. Place the onions and apples in a small amount of water and cook until soft. Turn off heat.
  3. With heat off, add the beetroot, raisins and sugar and simmer gently until the sugar is dissolved.
  4. Add the vinegar, spices and salt and bring to a boil, stirring all the time. The mixture will thicken as liquids evaporate. 
  5. Put the hot jars on a wooden board or cloth and fill to the brim with a jug, holding a plate underneath. Use a knife to remove the air bubbles.
  6. Place a wax disc, wax side down, on the top and cover with a vinegar proof lid.
  7. Store in a dry place and leave one month to mature.


Recipe by Margaret aka Mama Bentley

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