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Easy Beetroot Chutney Recipe

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Looking for homemade gift ideas? Have surplus beetroot and don’t know what to do with it? This glorious beetroot chutney is perfect! Splendid on a cheese board, and an excellent hamper addition, it’s a make ahead delight that’s guaranteed to be loved. Want to know how easy it is to make? Keep reading!

Two jars of chutney and crackers topped with it

Sweet beetroot chutney

It will entertain you to know that, when I was a little girl, I was the fussiest eater on the planet. And now I sit here at the age of 35 making a living from my own recipe website. Oh the irony, hahaha!

I really didn’t like much as a kid. Surviving on mostly coleslaw and beetroot. I didn’t even like pizza! Yep, what a weirdo right?!

Unlike most childhood food obsessions, my love of beetroot has never waned. And I still regularly inhale jars full of my Gran’s pickled beetroot! (That stuff is GOLD DUST in my family!)

Traditional beetroot chutney is simply marvellous. And it pairs perfectly with cheese!

It’s really simple to make too. You literally put all the ingredients in a pan, heat it for a while and do a little stirring. That’s basically it! Don’t believe me? Read on for my easy beetroot chutney recipe…

Halved beetroot with a jar of chutney and flowers

What goes well with beetroot?

Various cheeses work brilliantly with beetroot. Think melted cheddar cheese on toast topped with beetroot chutney, or a beetroot and goats cheese tart. It just works!

Apple and beetroot are a brilliant duo too (like in this apple and beetroot salad recipe for example). The earthiness from the beetroot and sweetness from the apple pair together perfectly!

Crackers with beetroot chutney spread on top

Which vinegar is best for chutney?

Most vinegars will work great in chutney recipes. What vinegar you use depends on the colour you want your chutney to be.

For example, if you’re making a light coloured chutney, use a white vinegar or white wine vinegar. Making a dark coloured chutney? Use a malt vinegar or red wine vinegar.

Beetroot chutney, cheese and crackers on 2 stacked plates

Beetroot chutney ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s all you need to know…

  • Beetroot – Being the star of the show, you should ideally use organic raw beetroot. Can’t find organic? Just make sure it’s raw and not precooked. Or your chutney might end up on the mushy side.
  • Onion – I prefer to use red onion, but you could use a regular white onion if that’s all you have. It won’t make too much difference in the flavour.
  • Vinegar – This recipe calls for red wine vinegar. But you could use white wine vinegar or cider vinegar if that’s what you have in the cupboard. The flavour will still be about the same, but the colour may be a little lighter.
  • Sugar – Caster sugar (superfine in the US) is best. But as it will be cooked for a long time, you could actually use granulated sugar instead if that’s all you have. It will still dissolve nicely.
  • Bay Leaf – I used a fresh bay leaf straight from my garden, as the flavour is stronger. Don’t have a bay tree? You can use dried ones bought from the supermarket, or go and ask a kind neighbour for a few leaves instead.
  • Coriander – Dried, ground coriander is what I used in this sweet beetroot chutney. Don’t switch it out for fresh coriander, as you would need a lot more. This would upset the balance of ingredients and the flavour.
  • Ginger – I used dried, ground ginger. It has a stronger flavour than fresh, and is easily found in supermarkets at a reasonable price.
  • Salt – Whether it’s sea salt or table salt doesn’t matter. What really matters is that you just put some salt in. It really helps to enhance the flavours! Don’t skip it.
Someone spooning a jar of chutney

Recipe tips and troubleshooting

Here are tips you’ll find helpful when making this easy beetroot chutney.

  • The wider the pan (the larger the surface area), the faster it will cook. The more narrow the pan (the smaller the surface area), the longer it will take to cook. Find a happy medium with pan size. You don’t want it to reduce too quickly, as you still need to cook the beetroot through.
  • Remember that your beetroot chutney will thicken slightly once cooled. So try not to over reduce it, or it may become too stiff.
  • Never put hot jars on a cold surface! The shock will break the glass and you will be sad and potentially even get hurt.
  • Know that the size you cut your beetroot is what it will be like in the end result. It won’t get smaller as you cook it. Bear this in mind when prepping your ingredients.
Beet chutney surrounded by ingredients and a napkin

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

There aren’t really any shortcuts with this recipe I’m afraid. You do need to be there to stir frequently (and continuously towards the end of the cooking).

Depending on your skills, it will take around 15-20 minutes to prep the vegetables and approximately 50 minutes to cook your beetroot chutney.

You will then need to allow a little time to tidy up and wash the pots (which are minimal at least!).

That being said, if you have a day set aside to make a few jars of this – it’s a perfect make ahead gift! When prepared and jarred correctly, it will last around 6-8 months when unopened and stored in a cool dry place.

It makes a wonderful addition to Christmas hampers!

Beetroot chutney on a chopping board with cheese and crackers

If you like this recipe…

…you might also like:

Beetroot Chutney – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make 1 x 400ml Jar (with a little bit extra)

  • 500g (17.6 oz) Raw Beetroot, peeled and diced into 1cm cubes
  • 1 x Large Bramley Apple, peeled and diced into cubes *
  • 1 x Red Onion, finely diced
  • 240ml (1 Cup) Red Wine Vinegar
  • 250g (1 + 1/8 Cup) Caster Sugar
  • 1 Bay Leaf
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt

*dice your apple slightly smaller than your beetroot

Essential equipment

  • Sharp Knife
  • Chopping Board
  • Large Saucepan
  • Wooden Spoon
  • 1 x 400ml Jar (plus a small jar or tub for the extra)
  • Baking Tray

Beetroot chutney instructions

If you haven’t already, start by prepping your veg. Peel your beetroot (500g | 17.6 oz) and dice it into 1cm cubes. Remember that it won’t get smaller during cooking, so cut it to the size you want to eat it.

Peel, core and slice your apple (1 x large Bramley). Note that this needs to be a slightly smaller size than your beetroot.

And peel and finely slice your red onion (x 1).

Diced beetroot, apple and onion on a chopping board

Then tip the prepped veggies into your saucepan along with the red wine vinegar (240ml | 1 Cup), caster sugar (250g | 1 + 1/8 Cup), bay leaf (x 1), ground coriander (1/2 tsp), ground ginger (1/2 tsp) and salt (1/2 tsp).

Beetroot chutney ingredients in a saucepan

Place the saucepan over a medium/high heat and bring to the boil. Stir well to begin with, until everything is blended and the sugar has dissolved. Then stir occasionally after.

Beetroot chutney ingredients in a saucepan on a stove top
Beetroot apple and onion boiling in a saucepan

Once boiling, lower the heat. Then simmer gently for around 25-30 minutes. Until the beetroot is very tender. Stir occasionally to ensure nothing is catching on the bottom, and the beetroot is cooking evenly.

Meanwhile, preheat your oven to 190°C/Fan 180°C/374°F, so it’s ready to sterilise your jar later.

Beetroot chutney reducing in a pan

When the beetroot is tender, bring the chutney to the boil again. This time, we want to reduce the liquid.

Stirring almost constantly, continue to boil the mixture until it’s reduced to a sticky jam like consistency. It will take around 15-20 minutes.

Cooked beetroot chutney in a saucepan

While your chutney is reducing, place your jar(s) onto a baking tray. They should have been washed in hot soapy water and allowed to air dry. Make sure you remove any metal lids or rubber seals beforehand.

Place them into the oven for 20 minutes. And continue to reduce/stir your chutney.

Clean jars on a baking tray ready to be sterilised in the oven

When the chutney is thickened and your jar(s) has finished sterilising in the oven, it’s time to can it!

Important: Both the jar(s) and chutney should be hot when you seal the lid(s). Take great care not to burn yourself.

Carefully decant your sweet beetroot chutney into your hot, sterilised jar(s).

Beetroot chutney being poured into a jar

Seal the lids immediately then allow to cool completely.

Canned beetroot chutney

How to store your traditional beetroot chutney

This sweet beetroot chutney will keep well for up to 6-8 months, when unopened and stored in a cool dry place.

After opening, keep refrigerated and consume within 3-4 weeks.

Someone reaching for a beetroot chutney topped cracker on a plate

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Two jars of beetroot chutney and crackers topped with it
Halved beetroot with a jar of chutney and flowers
Halved beetroot with a jar of chutney and flowers

Sweet Beetroot Chutney - Printable Recipe

Yield: 1 x 400ml Jar (Plus a little extra)
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Looking for homemade gift ideas? Have surplus beetroot and don’t know what to do with it? This glorious beetroot chutney is perfect! Splendid on a cheese board and an excellent hamper addition.

Ingredients

  • 500g (17.6 oz) Raw Beetroot, peeled and diced into 1cm cubes
  • 1 x Large Bramley Apple, peeled and diced into cubes *
  • 1 x Red Onion, finely diced
  • 240ml (1 Cup) Red Wine Vinegar
  • 250g (1 + 1/8 Cup) Caster Sugar
  • 1 Bay Leaf
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt

Essential Equipment

  • Chopping Board
  • Sharp Knife
  • Large Saucepan
  • Wooden Spoon
  • 1 x 400ml Jar (plus a small jar or tub for the extra)
  • Baking Tray

Instructions

  1. After preparing the vegetables on a chopping board with a sharp knife, tip all the ingredients into a large saucepan.
  2. Place over a medium/high heat and bring to the boil. Stirring every now and then.
  3. Reduce the heat and gently simmer for around 25-30 minutes, until the beetroot is tender. Stir frequently to ensure even cooking. Meanwhile, preheat your oven to 190°C/Fan 180°C/374°F.
  4. Place your jar(s) (not including metal lids or rubber seals) on a baking tray and put into the preheated oven for 20 minutes to sterilise.
  5. Once the beetroot is tender, bring the mixture to the boil again. Stir continuously and cook until it has reduced to a sticky jam like consistency. This will take around 15-20 minutes.
  6. With the beetroot chutney still hot (be careful not to burn yourself), decant the chutney into the hot jar(s).
  7. Seal immediately and allow to cool completely.

Notes

*dice your apple slightly smaller than your beetroot

Store in a cool dark place for 6-8 months. Once opened, refrigerate and consume within 3-4 weeks.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 158mgCarbohydrates: 34gFiber: 2gSugar: 32gProtein: 1g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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Other tasty beetroot recipes

About Emma Mason

Emma is a professional blogger. Utilising over 20 years of cooking experience, she’s passionate about making your life easier, one recipe at a time! Drawing on her 12+ year background in recipe research and development, photography, copy writing and marketing, Emma has turned kitchenmason.com into a successful career. Known as ‘the organisation queen’ among friends, she is passionate about creating easy to follow recipes that anyone can follow and enjoy. She lives in Nottingham (UK) with her husband, daughter and 2 naughty cats. In her spare time she can be found reading a good book, training at the dojo preparing for her black belt grading, or dreaming up the next crazy colour combo for her hair!

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LM

Monday 10th of October 2022

Can this be made with shop bought pre cooked Beetroot? Say, could the Beetroot be added half way through the cook time perhaps, or will that not work?

Emma

Monday 10th of October 2022

Hi Leanne. I personally wouldn’t use pre-cooked beetroot. If you use raw beetroot, it will absorb the flavours of whatever you cook it in. Pre-cooked beetroot has likely only been boiled in water. Which doesn’t add any flavour. Hope this helps! Emma x

Chantel Keona

Sunday 9th of October 2022

Thanks for sharing.

Emma

Monday 10th of October 2022

You’re very welcome Chantel :) Emma x

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