Spiced Beetroot Chutney

Discover our vibrant and flavourful Spiced Beetroot Chutney! Perfect for adding a tangy and spicy kick to your meals. Easy to make and super versatile!

Spiced Beetroot Chutney

Rated 5.0 stars by 1 users

Servings

3 Jars (3 x 500ml)

Prep Time

15 minutes

Cook Time

60 minutes

Discover the vibrant and flavorful Spiced Beetroot Chutney! Perfect for adding a tangy and spicy kick to your meals, this chutney is made with fresh beets and aromatic spices. Easy to make and versatile in use.

Author:

OneSixtyDegrees

Ingredients

1kg Raw Beetroot, peeled and diced
2 Large Apples, peeled, cored and diced
2 Red Onions, peeled and chopped
350ml Red Wine Vinegar
450g Whitworths Light Muscovado Sugar
2 Tsp Yellow Mustard Seeds
1.5 Tsp Ground Cinnamon
1.5 Tsp Allspice

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Directions

Chop the ends off the beetroot, then peel and grate each one.
Peel and core the apples, then dice them along with the onion.
In a large saucepan, add all the ingredients and mix.
Gradually bring the mixture to a simmer.
Simmer for 60 mins, or until the beetroot has softened, stirring occasionally.
Let the chutney sit for 10 mins and then ladle into hot sterilised jars with the help of a funnel.
Seal the jars and allow the chutney to cool at room temperature.
The chutney can be eaten immediately, but it tastes best after it has matured over a month or so.

Recipe Video

Recipe Note

Recipe Tips

To sterilise your jars, wash the jars and lids in warm soapy water and rinse. While still wet, place them upside down on a baking tray and pop them into a preheated oven at 180°C/160°C fan for 15 mins.
Use glass clip top jars which have an air tight seal.
Store the chutney in a cool, dark place until it has matured.

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Posted on June 11, 2024

OneSixtyDegrees

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Spiced Beetroot Chutney