Beetroot Chutney


  • 5-6 beetroot
  • 2-3 apples peeled and chopped
  • 2-3 onions
  • 3 cloves of garlic
  • 1/2 pint red/white/cider vinegar (whatever you have)
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 10oz brown sugar

Recipe Name

Beetroot Chutney


Carefully scrub the beetroot after trimming the tails. Boil them in a pan for 10 minutes. Leave them to cool.  Peel and chop them into whatever size you want (5mm cubes is a good size). Add the chopped beetroots to a large pan with the onions, garlic and apples chopped to a similar size. Add the other ingredients, stir well, bring to the boil and then simmer for about an hour and a half. Meanwhile pour a good size glass of red wine. Check and stir regularly so that the ingredients don’t stick to the bottom of the pan. At some point throw in half a glass of red wine. Put into clean & warmed Kilner or jam jars. Note: the wine is of course optional but a little extra vinegar may be needed is it’s not included.