Sweet & Tangy Spiced Beetroot Chutney Recipe
This vibrant beetroot chutney transforms humble vegetables into a sweet and tangy condiment that elevates cheese boards, sandwiches, and roasted meats. With warm spices and a perfect balance of flavors, it's a preserve that gets better with time and makes every meal more memorable.
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Servings: 16
Calories: 125kcal
Ingredients
- 1 kg beetroot peeled and diced
- 2 large apples peeled, cored, and diced
- 2 red onions chopped
- 350 ml red wine vinegar
- 450 g sugar
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp coriander seeds
- Salt to taste
Instructions
- Combine beetroot, apples, onions, red wine vinegar, sugar, and all spices in a large saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
- Continue cooking for approximately 1 hour, stirring regularly, until the beetroot is tender and the mixture has thickened.
- Meanwhile, sterilize glass jars and lids in boiling water.
- Spoon the hot chutney into sterilized jars, leaving ¼ inch headspace.
- Seal jars immediately and allow to cool completely before storing.
Notes
Store sealed jars in a cool, dark place for ideal flavor development - wait at least 1 month before opening for best results
Refrigerate after opening and consume within 2 months
White wine vinegar can substitute for red wine vinegar if needed
Wear gloves when handling beetroot to prevent staining hands and surfaces
Pears can replace apples for a different flavor profile
Crush coriander seeds lightly before adding for more intense flavor
Chutney can be processed in a water bath for 10 minutes for longer shelf stability
Nutrition
Calories: 125kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.2g | Sodium: 45mg | Potassium: 185mg | Fiber: 2g | Sugar: 29g