Home Recipes Pickles, Relishes & Chutneys Beetroot Chutney

Beetroot Chutney


A beautifully coloured chutney with a good, spicy flavour.

Prep Time: 2 hours


1kg beetroot

500g onions

2½ cups malt vinegar

1 Tbsp salt

2 cups sugar

1 tsp ground allspice

1 tsp white pepper

1 tsp ground ginger

½ cup Edmonds standard flour

½ cup malt vinegar


1. Steam or boil the unpeeled beetroot for 30 minutes or until tender.

2. When the beetroot have cooled a little, rub off the skins and finely chop the beetroot and onions – you can do this in a food processor.

3. Put the vegetables in a preserving pan with the first measure of vinegar and bring to a simmer. Cook until the onion is tender.

4. Add the salt, sugar, allspice, pepper and ginger and boil for 25 minutes, stirring occasionally.

5. Mix the flour to a smooth paste with the second measure of vinegar, add to the pan and bring to the boil, stirring. Simmer for 5 minutes.

6. Pack into sterilised jars and cover tightly. Keep for at least 2 weeks before using.

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