Beetroot Chutney

With my recent glut of beetroot I wanted to ensure that they didn’t go to waste.  I love the flavor of beetroot and particularly how it sweetens when cooked.  So here is a recipe for a spicy beetroot chutney that complements just about anything.  It’s dead simple and when put into preserving jars it can make a great little gift to add to a hamper.


6 medium (1kg) beetroot peeled and chopped

2 medium (240g) onions, chopped

4 large apples (800g) peeled and chopped

2 large oranges (440g) peeled and chopped

1 cup white sugar

1 teaspoon grated lemon rind

2 tablespoons of lemon juice

2 cups of white vinegar

1 small fresh red chilli, chopped

1 clove of garlic, crushed

1 teaspoon of coriander seeds (you can also use some seeded mustard)
Method for cooking:

Mix all of the ingredients together in a large saucepan. Bring to a gentle simmer, then cook for one hour or even longer, stirring occasionally, until the chutney is thick and the beetroot is tender.

While the chutney is cooking, prepare the preserving jars by washing thoroughly and then put in a hot oven to sterilise for 10-15 minutes.

Once the chutney is ready, let it settle for 10 minutes, and then carefully spoon into the jars and seal while still hot.