Homemade Sweet & Tangy Beetroot ChutneyVeg
Discover how to create a delicious homemade Beetroot Chutney with this simple, step-by-step guide. This flavorful preserve combines earthy raw beetroot, crisp apples, red onions, and a touch of ginger for the perfect balance of sweet and tangy. Ideal for pairing with cheeses, cold cuts, or sandwiches, this chutney is easy to prepare and keeps for up to a year. Follow these instructions to sterilize your jars, cook the ingredients, and seal in the freshness of this classic recipe.
Ingredients
1 kg Beetroot
500 g Apple (peeled and chopped)
2 nos. Onion (chopped)
500 ml Apple Cider Vinegar
300 g Granulated Sugar
2 cloves Garlic
1 tbsp Salt
2 tsp Ginger
Instructions
Step 1— Prepare the Beetroot
1
Place the raw beetroot in a pan of boiling water, ensuring they are fully covered.
2
Boil for 30–40 minutes until they are soft.
3
Once cooked, allow them to cool. Peel the skin off (using gloves is recommended to prevent staining your hands) and chop the beetroot into cubes.
Step 2— Prep Other Ingredients
1
Peel and chop the apples into small cubes.
2
Dice the red onions.
3
Dice the garlic cloves.
Step 3— Initial Simmer
1
In a saucepan over medium heat, combine the vinegar, diced onions, chopped apples, garlic, and ginger.
2
Simmer for about 10 minutes until the apples have softened.
Step 4— Final Cook
1
Add the cubed beetroot and the sugar to the saucepan.
2
Cook for another 20–25 minutes until the mixture thickens and has reduced down.
3
Stir in the salt at the end of the cooking process
Step 5— Sterilize and Jar
1
To sterilize your jars, fill them with boiling water and then tip it out.
2
Spoon the chutney into the jars while it is still warm.
3
Place the lids on immediately to help seal the jars.
4
Store the chutney in a cool, dark place. Once opened, keep it in the fridge and use it within a week.
