Quick beetroot chutney

    1 hour 15 min

    This quick beetroot chutney is an old family favourite. Ideal for making when beetroot are in season and you have a glut on your hands.


    West Lothian, Scotland, UK
    786 people made this

    Makes: 4 450g jars chutney

    • 900g beetroot
    • 450g cooking apples - cored, peeled and chopped
    • 2 medium onions, chopped
    • 600ml malt or distilled vinegar
    • 1 teaspoon salt
    • 225g demerara sugar

    Prep:35min  ›  Cook:40min  ›  Ready in:1hr15min 

    1. Bring a large saucepan of water to the boil over a high heat. Add the beetroot and cook until just tender, about 15 to 20 minutes. Drain and allow to cool fully before peeling and chopping.
    2. Into a large preserving pan over a high heat combine the apples, onion, vinegar, salt and sugar and bring to the boil. Boil for 20 minutes until the apples and onions are tender and the mixture is golden brown. Remove from the heat and stir in the beetroot. Allow to cool fully before enjoying.

    To preserve

    To preserve, pack the chutney while still hot into sterilised jars at the end of step 2 leaving a 2cm head room. Cover with sterile, tight fitting lids immediately and allow a seal to form as it cools.

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    Reviews in English (2)


    Lovely quick recipe  -  15 Dec 2015


    Nice simple recipe  -  25 Sep 2017