Aussies Living Simply

beetroot chutney

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    I’ve done it again, can’t find the recipe!!!!

    A while back I made this chutney.

    Really nice too!

    Someone,I cant remember who, makes and sells it at markets.

    Today I decided to make some more and it seems I haven’t written the recipe out Trawling through the forum hasn’t been successful.

    Please will you help


    Judi B

    Here are some that I have…..picked them up from various sites.

    Beetroot Chutney


    900g/2lb Raw Beetroot, Grated

    450g/1lb Onions, chopped

    675g/1 _ lb Cooking Apples, peeled cored and sliced

    450g/1lb Seedless Raisins

    1L/40fl.oz. Malt Vinegar

    900g/2lb Granulated Sugar

    2 tbsp Ground Ginger


    1. Place all the ingredients in a large pan and bring to the boil. Reduce the heat and simmer for about 1-2 hours or until thick and pulpy.

    Beetroot Chutney

    You need:

    1.5kg (3lbs) beetroot – cut off stalks, but leave 12.5cm (1 inch) of stem

    500g (1lb) onions (weight after peeling)

    500g (1lb) Granny Smith apples (weight after peeling and coring)

    Juice of 1 lemon

    2 and a half cups white or cider vinegar

    1 level teaspoon ground ginger

    1 and a half level teaspoons allspice

    A quarter of a teaspoon ground cloves

    2 teaspoons salt

    500g (1lb) sugar – this could be reduced to 375g (12oz) if preferred


    Place beetroot in a large pot and cover with water. Bring to the boil and cook until beetroot is tender (test with a skewer – cooking time will vary with the size of the beetroot).

    Drain then leave to cool until able to be handled. The skin should now easily peel from the beetroot. Cut off the stem and stalk end.

    Grate the beetroot coarsely.

    Chop the onions and apples finely.

    Place the onions, apples, lemon juice, ginger, allspice, cloves and salt in a pot with the vinegar, then bring to the boil and simmer for 15 minutes.

    Add the grated beetroot and sugar and bring back to the boil, stirring.

    Cook until the mixture thickens to a chutney-like consistency (about 45 minutes).

    Pour into warm sterilised jars and seal immediately.

    Beetroot Chutney

    1.8 kg cooked beetroot

    225 g onions

    450 g raisins (or sultanas)

    15 g salt

    225 g white sugar

    600 ml white vinegar

    6 peppercorns

    6 cloves

    1 tablespoon allspice

    Grate the beetroot; same with the onions; put them in a large pot along with the spices tied in muslin bag and enough of the vinegar to just cover.

    Bung the lid on and cook very slowly until all ingredients are soft.

    Dissolve sugar in remaining vinegar (or add a bit more if you need to) and add to cooking pot. Cook gently with lid off until a jam like consistency.

    Fill hot sterilised jars leaving 1 cm headspace and although my recipe doesn’t state this, I would process in my vacola unit.

    Beetroot Chutney

    6 medium (1kg) beetroot, peeled, chopped

    2 medium (240g) onions, chopped

    4 large (800g) apples, peeled, chopped

    2 large (440g) oranges, peeled, chopped

    1 cup sugar

    1 teaspoon grated lemon rind

    2 tablespoons lemon juice

    2 cups white vinegar

    1 small fresh red chilli, chopped

    1 clove garlic, crushed

    1 teaspoon coriander seeds

    Steam or microwave beetroot until just tender. Combine beetroot with remaining ingredients in large saucepan. Bring to boil, simmer uncovered, stirring occasionally, for about 1 hour or until mixture is thick. Pour into hot sterilised jars, seal when cold. Makes about 8 cups.


    Hey a couple of those recipies look really good Judy B, thank you for printing them off.

    We always have quite a lot of beetroot so I could well be adding beetroot chutney to my list of summer work. :tup:



    These look good I will try them all eventually

    Just have to make sure I keep them.

    Thanks for the help



    Hi Caddie

    I make and sell this recipe at the markets



    Wow! That looks goog too. :tup: Thanks busylizzie. :hug:


    Thanks Buzzie lizzie, that is the one I made before.

    Really nice but just a little too sweet for my taste so

    I thought I would reduce the sugar

    Have you tried it with reduced sugar?

    was so nice on pork and also with cheese in a sandwich.

    i will try the others too.

    Will make sure I have them in my folder!!!!!


    Anytime Caddie. I havent tried it with reduced sugar, I tend not to play around with ingredients, dont want my products going “off” and killing anyone. That recipe sells really really well, I dont like beetroot myself, so have only tried it once. :whistle:


    Thanks for the recipes..i am looking for those recipes from many days!

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