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Beetroot Chutney

Beetroot Chutney

A tangy and sweet Beetroot Chutney perfect for serving with cold meats and sandwiches.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours 15 minutes
Course Condiment
Cuisine British
Servings 3 jars
Calories 42 kcal

Equipment

  • oven
  • Air fryer
  • slow cooker
  • food processor
  • large saucepan
  • muslin cloth
  • sterilised jars

Ingredients
  

  • 500 g beetroot washed and leaves removed
  • 500 g apples peeled and cored
  • 450 g onions peeled and chopped
  • 225 g raisins
  • 225 g light soft brown sugar
  • 425 ml cider vinegar or white wine vinegar
  • 1 teaspoon salt
  • 2 teaspoon dry mustard
  • 1 teaspoon all spice berries
  • 1 tablespoon black peppercorns

Instructions
 

Prepare the Beetroot

  • Wash any soil off beetroot and twist off any leaves. Do not cut.
  • Wrap the beets in foil.

Cook the Beetroot in the Oven

  • Roast in the oven at 200℃/180℃ (fan) 400℉/375℉ for between an hour and an hour and a half.

Cook the Beetroot in the Air Fryer

  • Roast in an Air Fryer at 180℃/375℉ for 40-50 minutes.

Cook the Beetroot in the Slow Cooker

  • Place the foil covered beetroot in the slow cooker and cook on High for 2 hours or Low for 4 hours.
  • Check if the beetroot is ready by squeezing; it should have 'give'.
  • Once cooked, let the beetroot cool, then slip off the skins.

Make the Beetroot Chutney

  • Chop onions and raisins in a food processor.
  • Put onions and raisins into a saucepan with salt.
  • Mix dry mustard with a little vinegar and add to the pan.
  • Add the rest of the vinegar and sugar to the pan.
  • Put peppercorns and all spice berries in muslin cloth, tie, and add to the pan.
  • Cook gently until sugar dissolves.
  • Chop apples and add to the pan; simmer for 20 minutes.
  • Finely chop the cooked beetroot and add to the pan.
  • Stir well and continue simmering until thick.
  • Remove the muslin bag, ladle chutney into sterilised jars, cover, and seal.
  • Serve cooled or store for a few weeks for improved flavor.

Notes

Makes 3 x 380 ml (1lb) jars of chutney.

Nutrition

Serving: 380mlCalories: 42kcalCarbohydrates: 10gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 51mgPotassium: 93mgFiber: 1gSugar: 6gVitamin A: 9IUVitamin C: 2mgCalcium: 7mgIron: 0.3mg
Keyword beetroot, beetroot chutney, chutney, preserve, vegetarian
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