Beetroot chutney is ideal for making when beetroots are in season. I normally make them and store them for the off-beetroot seasons.
Beetroot is a good source of folate and dietary fibre. Beetroot’s sweetness makes it a tasty addition to salads, veggie juices and even chocolate cakes! You can try it with goat’s cheese, rocket, garlic, balsamic vinegar, potatoes, carrots, walnuts and sour cream. It makes a great accompaniment to cheeses and meats, fabulous in sandwiches or stirred through thick Greek yoghurt to make a dip for pitta bread.
You can make this chutney 1 week ahead. It will keep unopened in a cool place away from direct sunlight for up to 6 months. Once opened, store it in the fridge for up to 6 weeks.
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then dry the jars thoroughly for use.
This quick beetroot chutney is one of my favourite chutneys and I even serve it with idlis and dosas…..
Ingredients
- 900g beetroot
- 450g cooking apples – cored, peeled and chopped
- 2 medium onions, chopped
- 600ml malt or distilled vinegar
- 1 teaspoon salt
- 225g demerara sugar
Method
- First peel and chop the beetroot to small cube sizes.
- Bring a large saucepan of water to the boil over a high heat. Add the beetroot and cook until just tender, about 15 to 20 minutes. Drain and allow it to cool fully.
- Into a large pan, add the apples, onion, vinegar, salt and sugar and combine over a high heat. Bring the mix to a boil. Boil for 20 minutes until the apples and onions are tender and the mixture is golden brown. Remove from the heat and stir in the beetroot. Allow to cool fully before enjoying.
- To preserve, pack the chutney into sterilised jars leaving a 2cm head room inside the jars. Cover with sterile, tight fitting lids immediately.
- Enjoy beetroot chutney!!