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!
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.
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.
Why does no one answer the questions on here . I really want to try this recipe. But none answers.
Do we grate the beetroot as someone commented that not am confused
Sue
How long does it take to mature and how long will it keep?
Thank you
Margaret murray
Thank you
Esther
Hi. How long can the chutney be kept – shelf life? Should it be stored in the fridge or at ambient – room temperature?
Thank you.
