Beetroot chutney

    1 hour

    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.

    46 people made this

    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 in English (2)


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


    Delicious! This reminds me of my grandmother's cooking! I subbed honey for the brown sugar, and got a wonderful taste.  -  03 May 2013  (Review from Allrecipes AU | NZ)