Beetroot Chutney

A beautifully coloured chutney with a good, spicy flavour.

2 hours
Prep Time
Beetroot Chutney



  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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Absolutely Delicious. Been a huge hit with family an friends