Beetroot Chutney

Ideal with cheese (especially a good goat’s cheese) this is another preserve I look forward to making each summer/autumn when my beetroots are ready to harvest. As a variation I have sometimes made it with golden beetroot but the vibrancy of red beetroot strikes a more dramatic chord on the plate.

The amount for each ingredient is a guideline rather than precise measurements – I sometimes add more vinegar and more sugar, different spices, occasionally chillies etc before boiling until thick enough. But as a rule of thumb I normally find that enough vinegar to just cover the other ingredients in the pan works well.

Used for simple tarts

This chutney is also a key component of a very simple, but highly effective, tart: puff pastry rolled out and cut into discs of whatever size is preferred, a small amount of this chutney spread on top, a few chopped walnuts sprinkled over and a crumbling of goat’s cheese to finish before baking.

With savoury scones

I also use this beetroot chutney for my savoury twist on the more traditional scones that are served with jam and cream.

Beetroot Chutney – makes about 5 medium jars

  • 400g red onion, finely chopped
  • 1kg beetroot, peeled and grated (easiest done in a food processor with the grating blade)
  • 100g soft brown sugar
  • 300g granulated sugar
  • 400ml cider or wine vinegar
  • 300g apples, peeled and grated or finely chopped
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon sea salt
  • 1 small chilli, chopped finely (optional)
  1. Put all of the ingredients into a pan and bring to the boil, stirring to dissolve the sugar
  2. Boil for about 30-45 minutes until thick and syrupy – the beetroot will have softened a little but should just retain some bite.
  3. Pour into sterilised jars and seal.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking & eating.

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