Beetroot chutney

    Beetroot chutney


    24 people made this

    About this recipe: This is an easy, yet tasty recipe which I love to serve with homemade lamb burgers along with a nice garlic aioli and mature Cheddar cheese. The chutney also adds a lot of visual appeal with its vibrant colour, adding that little bit of exrta impact to your dish.

    Serves: 8 

    • 1 tablespoon oil
    • 1 red onion, chopped
    • 500g beetroot, peeled and diced
    • 400g tin chopped tomatoes
    • 3 tablespoons dark brown soft sugar
    • 4 tablespoons red wine vinegar
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon coriander seeds
    • 1/4 teaspoons caraway seeds
    • 1 bay leaf
    • 180ml water

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat oil in a frying pan. Add onion and beetroot and cook for 5 minutes. Add tomatoes, sugar, vinegar, coriander seeds, ground cloves, bay leaf, caraway seeds and water. Simmer uncovered for 30 minutes or till most of the liquid has evaporated. Serve cold or warm.

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    Reviews (1)


    Not tried this yet, but do you use cooked or raw beetroot? - 18 Aug 2012

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