cooking · My other ramblings

Recipe Post-Beetroot Chutney

Yesterday I made a chutney using the last of our beetroot, but there wasn’t quite enough for any of the recipes I found and I didn’t see the point in reducing the quantities and making a tiny pan full as it seems to take just as long to be fully cooked anyway! I looked at the quantities in various recipes and then used them to work out how much (in weight) I needed of fruit and vegetables in order to make a batch. We had a sneaky try and it is delicious even though it hasn’t matured yet so I thought I’d share the recipe as it’s a good way to use up the odds and ends once harvesting slows down.

You will need:

500g beetroot, peeled 

500g tomatoes (red or green), chopped

500g red onion

500g apple, peeled, cored and diced

300g sultanas

300g granulated sugar

250ml-300ml cider vinegar

0.5 tsp mixed spice


1. Either grate your beetroot or dice into small (approx 1cm) cubes. I diced it but I think next time I would grate it, it depends if you want chunks in your chutney!

2. Add all of the other ingredients to the pan and bring to the boil. (I only added 250ml of vinegar as my hob is electric and I never seem to get it to reduce down as much as my neighbour, who has a gas hob. Choose the amount based on your cooking method, how you know your hob performs, and how watery your other ingredients are. You can skim off excess liquid up to the point where the ingredients still look whole, once they start to break down it’s harder to remove ‘spare’ vinegar.)

3. Turn down the heat and allow to simmer until it thickens, stirring occasionally. For this quantity it took about 1hr 45mins to reach the desired thickness. (On various sites I read that it is thick enough when you make a channel with your spoon and it doesn’t get filled in for a few seconds.)

4. Pour your mixture carefully into sterilized jars. I use the oven method of sterilizing, heating them at 110°C for 15-20 minutes. I got a preserving set from the Aldi special buy section which was reduced to £3.99 and it had a wide necked funnel in, which was a big help with getting the mix into the jars, but my granny swears by using a glass jug to pour it in. Seal the lids tightly and leave to cool. (Don’t make the mistake I made first time-use an oven glove to hold the jar and lid!)

5. Store it in a cool, dark place until it matures (or you get too impatient to try it!)

I think this one will taste delicious with gammon in the winter time, it is very sweet (and very purple)! You can always leave out the sultanas and just use less liquid if you want to lose some of the sweetness. 

What’s your favourite chutney recipe? What would you eat with beetroot chutney?

30 thoughts on “Recipe Post-Beetroot Chutney

  1. Ohh Mrs Craft! What’s my favourite Chutney Recipe? Any one of the ones you’ve shared.
    I’ve never made chutney but this recipe has urged to me have a go. I wish I’d have seen the specials at Aldi, but I’m going to go online and see if they have any left.

    If we lived closer I’d be hammering on the door with my pocket money held firmly in my little hand, ready to buy a jar! I’d be your first paying customer!! 😀

    Well done on the chutney. It looks and sounds incredible.
    Sending squidges ~ Cobs. x

    Liked by 1 person

      1. Thanks for the warning, I’ll get the Hoover out so the place looks presentable, put the kettle on and fetch some hobnobs to prepare 😁 x might put a bit of make up on too so I don’t scare people x

        Liked by 1 person

  2. I would use this chutney on a lot of things. Roast turkey, roast chicken, venison, rabbit. I might even put it in a turkey sandwich. I suspect it would be great to add a little to a vinaigrette for salads, as well, especially if the salad has walnuts. Thanks for sharing the recipe. I might like to try this one soon.

    Liked by 1 person

      1. You’re so welcome! For me, imagining the flavor and not witnessing it, it will go well with bitter things in general or things that have a slight bitterness to them, like raw nuts, game, or poultry. Now that you’ve replied, I got inspired with this general ability to think about flavors!

        Liked by 1 person

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