Beetroot chutney

This natural sweetness of this beetroot chutney is leavened with spices and cut with vinegar and lemon juice. We used Granny Smith apples in this recipe and they're the best variety to use by far.

  • 1 hr 10 mins cooking
  • Makes 6 Cup
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Beetroot chutney
  • 6 medium fresh beetroots (beets) (1kg), trimmed
  • 2 teaspoon cumin seeds
  • 1 cinnamon stick, broken
  • 4 cardamom pods, bruised
  • 4 large green-skinned apples (800g), peeled, cored, chopped coarsely
  • 1 medium red onion (170g), chopped coarsely
  • 2 clove garlic, crushed
  • 2 centimetre (¾-inch) piece fresh ginger (10g), grated
  • 1 cup (220g) white (granulated) sugar
  • 2 cup (500ml) white vinegar
  • 2 tablespoon lemon juice
  • 1 teaspoon coarse cooking salt (kosher salt)


Beetroot chutney
  • 1
    Boil, steam or microwave beetroot until tender; drain. When cool enough to handle, peel beetroot. Finely chop half the beetroot; blend or process remaining beetroot until smooth.
  • 2
    Tie spices in muslin. Combine puréed beetroot and muslin bag with apple, onion, garlic, ginger, sugar, vinegar, juice and salt in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil.
  • 3
    Reduce heat; simmer, uncovered, stirring occasionally, 30 minutes. Add chopped beetroot; simmer, uncovered, about 10 minutes or until chutney is thick. Discard muslin bag.
  • 4
    Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
  • 5
    Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.


Wear disposable gloves when peeling beetroot as it will stain your hands.