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Savoury

Beetroot Chutney

Name: Beetroot Chutney
Prep time: 15 min
Cook time: 50 min
Yield: 1
Ingredients: 1 Tbsp olive oil; 1 brown onion, finely chopped; 2 long red chillies, deseeded, finely chopped; 3 cloves garlic, crushed; 3cm piece fresh ginger, peeled, finely grated; 3 tsp cumin seeds; 2 tsp ground coriander; 2 tsp salt 1 tsp garam masala; 1kg beetroot, washed, coarsely grated; 1 cup apple cider vinegar; 500g Chelsea Jam Setting Sugar

Preparation

15 mins

Bake

50 mins

Difficulty

Easy

Servings

Our Beetroot Chutney is a tangy and slightly sweet, made with fresh beetroot. It pairs well with cheeses, meats, and sandwiches.

Preserves, Pickles, Chutney, Sauce

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Ingredients
Method

Ingredients

1 Tbsp olive oil
1 brown onion, finely chopped
2 long red chillies, deseeded, finely chopped
3 cloves garlic, crushed
3cm piece fresh ginger, peeled, finely grated
3 tsp cumin seeds
2 tsp ground coriander
2 tsp salt 1 tsp garam masala
1kg beetroot, washed, coarsely grated
1 cup apple cider vinegar
500g Chelsea Jam Setting Sugar

Chelsea Products in Recipe

Jam Setting Sugar

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Reviews

1

What did you think of this recipe?

Unknown

The best chutney that I make every year with my totally homegrown beetroot, chillies, onions, garlic. Round beetroot tend to come out more earthy and spicy, Tubular beetroot chutney comes out sweeter.

Method

Heat oil in a large deep saucepan over a medium heat. Add onion, chilli, garlic and ginger and stir until well combined. Cook for 8 minutes or until onion mixture is softened. Stir in cumin seeds, coriander, salt and garam masala. Cook for 2 minutes or until aromatic.

Add beetroot and vinegar. Stir until combined and mixture comes to the boil. Reduce heat to low and simmer for 30 minutes or until beetroot is tender. Add sugar and bring mixture to the boil. Increase heat to high and simmer for 10 minutes or until mixture thickens. Spoon into sterilised jars.