Maria’s beetroot chutney


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Maria’s beetroot chutney


1 t
sea salt
spice bag (optional, make up your own using a piece of muslin containing coriander seeds, mustard seeds, star anise etc)
1 kg
beetroot (cooked and chopped into cubes)
350 g
apples (peeled, cored and finely chopped – cooking or eating apples are fine. Some eating apples with a fine skin you can even not bother peeling.)
350 g
onions (finely chopped)
300 g
granulated sugar (if the beetroot and apples are quite sweet then feel free to reduce the amount of sugar)
300 ml
white vinegar (or white wine or cider vinegar)


  Put the chopped onion and vinegar (and spice bag if using) into a pan and heat until simmering. Add the beetroot, apple, sugar and salt and bring to the boil. Reduce the heat and gently simmer with the lid on until the chutney starts to thicken. Remove the lid and allow the liquid to reduce. Remove the spice bag. Spoon the chutney into hot sterilised jars and put the lid on immediately. If you want to seal the jars properly put into hot water and boil for 10 minutes, if not store in a cool dark place. Refrigerate after opening.