Easy Beetroot Chutney (Sweet & Spicy)

Easy Sweet and Spicy Beetroot chutney being spooned out of a jar with more jars in the background and freshly cut beetroot.

This easy Sweet and Spicy Beetroot Chutney is made using my tried and tested homemade chutney formula. Sweet, tangy and gently spiced, it's perfect served with cheese, cold meats, sandwiches and pork pies.

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: British

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings: teaspoons

Calories: 22kcal

Author: Sarah James

teaspoons

Equipment

Large preserving pan or saucepan
Large saucepan lid or similar big enough to cover preserving pan
Ladle
5 or 6 x 450g Sterilised jam jars
Adhesive jam or chutney labels.

Ingredients

1 kg raw beetroot
500 g apples about 3 medium apples
500 g red onions about 3 medium onions
1 bay leaf
1 tsp chilli flakes
25 g fresh ginger grated
1 tsp sea salt
400 ml red wine vinegar
400 g light soft brown sugar

Metric - US Customary

Instructions

Peel and dice the beetroot, onions and apples into evenly sized pieces. Cut them smaller for a finer chutney or leave them slightly larger for a chunkier texture.
Add the beetroot, onions and apples to a large pan with the vinegar and spices. Cover with a lid and simmer gently for about 30 minutes until the fruit and vegetables have softened.
Remove the lid and take off the heat. Stir in the sugar until completely dissolved.
Return the pan to a low heat and let the chutney mixture simmer for at least 1 ½ to 2 hours, stirring occasionally. As the chutney thickens, stir more often to prevent it catching on the base of the pan.
Cook until the chutney is thick, dark and glossy. It is ready when a spoon drawn across the bottom of the pan leaves a clear channel that slowly fills back in after a few seconds.
Whilst chutney is still hot, ladle into sterilised jars and fill to within 6mm (1/4″” inch) of the top. Use the back of a spoon to gently press the chutney down and remove any air pockets. Wipe the rims clean and seal immediately with sterilised lids.

Notes

For US cup measures, use the toggle at the top of the ingredients list.
This recipe makes enough to fill approximately five 450g jars.
The recipe is easily doubled. Just make sure you use a large enough preserving pan so the ingredients can reduce. Also, you’ll need to cook for an extra half an hour to an hour. Tripling or quadrupling the quantities is not recommended.
Leave to mature for at least four weeks.
Stir regularly towards the end of cooking.
Store unopened jars in a cool, dark place for up to a year.
Refrigerate after opening and use within four weeks.
Nutrition information is approximate and meant as a guideline only.

Canning note

In the UK, chutney is commonly preserved by ladling it while hot into warm, sterilised jars and sealing immediately. As the chutney cools, a vacuum forms inside the jar.

If you prefer to use the water bath canning method, follow a tested canning recipe. Use the recommended processing time for your jar size and altitude.