Easy beetroot chutney

A delicious recipe for beetroot and surprisingly easy to make, and who doesn’t like a simple recipe for delicious food.

This beetroot chutney is great for pairing with roast vegetables and tastes equally delicious with pork pie, cheeses, including grilled halloumi and cold cut meats.

I’ve discovered the flavour of this beetroot chutney is perfectly delicious with a roast dinner too.

Beetroot is a versatile vegetable, most likely to be boiled, sliced and pickled, or perhaps roasted in the oven with other root vegetables, which is a delicious way to enjoy beetroot.

I decided to look for different ways to use the vegetables I’d harvested from the garden and found a different way to preserve them using a yummy chutney recipe. 

Simple beetroot chutney ingredients

Beetroot Health Benefits

This unassuming root vegetable is a wonderful source of fibre and is worth using in a wider range of recipes than you might imagine.

It is a health boosting vegetable in that it helps to promote your healthy gut bacteria, therefore helping you to improve your immune system.

Those who have a healthier balance of gut bacteria are known to be more able to fight off disease and infections due to the improved immune system.

It’s known that increasing your fibre intake helps the body’s digestive flow which reduces the chance of constipation and the general health problems associated with it. 

Beetroot is a good source of:

  • Potassium, which regulates the heartbeat, ensures the proper function of the muscles and nerves, and is also vital for synthesizing protein and metabolizing carbohydrates.
  • Folate, which is a involved in growth development and healthy hearts. 
  • Vitamin C, an immune boosting vitamin, for growth, development and repair of all body tissues. It is also involved in many body functions, including the formation of collagen, and absorption of iron. 
  • Magnesium, which helps with depression, anti inflammatory benefits and heart health and sport performance. 
  • Vitamin B6, helps low mood and PMS symptoms as well as helping to treat anaemia. 
  • Iron, needed for growth and development, reduces tiredness and fatigue. 
  • Manganese used for bone formation, nutrient metabolism, brain function, and more. 

Beets, according to studies, due to the nitrate levels may be useful in lowering elevated blood pressure and helps lower cholesterol levels.

They aid in detoxification and helps lower bad cholesterol (LDL) levels. The high Nitrate content of Beetroot gets converted to Nitric Oxide result in the expansion the blood vessels and thereby lowering the blood pressure and ensuring proper oxygen flow to all parts of the body.

Let’s get cooking 

Have a large heavy bottomed pan and a wooden or silicon spoon available. 

Have a few glass jars available ready to be sterilised. 3 x 300g jars should be enough but having another on standby is okay.

Easy Beetroot Chutney Recipe

Easy Beetroot Chutney Recipe

Recipe by Janine Moore
5 from 3 votes

A delicious recipe for beetroot and surprisingly easy to make, and who doesn’t like a simple recipe for delicious food. Great for pairing with roast vegetables.

Course: Sides
Servings

12

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

48

kcal

Ingredients

  • 500 g 500 Raw beetroot peeled and chopped chunky.

  • 1 Large 1 cooking apple, Bramley apple if available.

  • 2 2 Finely chopped red onions.

  • 250 ml 250 Red wine vinegar.

  • 250 g 250 Sugar, caster or light brown

Directions

  • Sterilising the jars
  • Preheat the oven to 140C/120C Fan/Gas 1
  • Thoroughly wash the jars in hot water and set them on an oven tray without drying them first, with the lids and leave in the hot oven for 15 minutes, this should fully sterilise the jars and dry them. I leave them in the oven while I’m making the chutney.
  • Alternatively, they can be sterilised on a hot dishwasher cycle that is at least 60C. But do not not dry them with a tea towel, leave them to air dry.
  • How to make beetroot chutney
  • Peel and chop the raw beetroot into chunks.
  • Finely chop the red onions.
  • Peel, core and chop the apple into smaller chunks than the beetroot.
  • Into the large pan, add all of the ingredients and bring up to a boil.
  • Bring down the temperature to a simmer and let the ingredients cook through and the beets are tender.
  • Bring back to a boil and stir regularly letting it reduce down until it is thickened and sticky in consistency, almost jam like.
  • The chutney is now ready to be transferred to the prepared jars that will be hot from the oven.
  • Make sure you are safe and careful with the hot jars and chutney. Put lids on carefully and leave to cool.
  • Set them aside for a couple of weeks at least to let the flavours infuse and become full flavoured.

Storage 

The chutney can be kept in the cupboard in the sealed jars for about 6 months or once opened store in the fridge for 2 to 3 weeks. Can be frozen in freezer containers for up to 3 months. 

Tips 

A couple of teaspoons of fennel seeds can be added to the recipe or a couple of tablespoons of dill seeds. Some like to add capers, or ginger, it’s all in the taste buds, it can certainly be spiced up with chili too if you like it hot.

Nutrition Facts

12 servings per container

Serving Size1 servings


  • Amount Per ServingCalories48
  • % Daily Value *
  • Sodium 0.04mg 1%
  • Potassium 249mg 8%
  • Total Carbohydrate 12g 4%
    • Dietary Fiber 57g 228%
    • Sugars 11g
  • Protein 1g 2%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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