Fruity Beetroot Chutney Recipe

A super yummy beetroot chutney
Yield: 2 jars    Preparation Time:     Cooking Time:
This chutney has a fruity flavor and is stronger and sourer than the traditional chutney as the recipe includes garlic and lemon juice.


300g cooked beetroot, diced into 6mm cubes
120g cooking apples, peeled and diced into 5mm cubes
150g onions, peeled and chopped
80ml malt vinegar
40g demerara sugar
¼ teaspoon dried ginger
1 teaspoon salt
1 large clove garlic, crushed
2 tablespoons lemon juice

Recipe Instructions

Cook the chutney.
Mix all the ingredients together in an aluminum saucepan and bring the mixture to a strong boil stirring continuously to dissolve the sugar.  Reduce the heat, cover and simmer for 45 minutes stirring occasionally.

Prepare the jars.
Wash the jars and lids thoroughly and rinse them in running water.  Place the jars in a 120C oven for 30 minutes to sterilize them.  Run boiling water over the inside of the lids and dry them while they are still hot.

Jar the chutney.
Once the chutney is cooked, pour it into the jars and seal immediately.  Set aside to cool.  The chutney will keep well unopened for months.  Once opened, it must be kept in the fridge.

One Response to “Fruity Beetroot Chutney”

  1. brian ray says:

    Do i need to add water to the above recipe and if so how much ?