Beetroot chutney
Recipe type: Sauces
  • 2 beetroot bulbs, roasted then diced 5mm
  • ⅔ brown onions, chopped
  • 2 cooking apples, peeled and chopped
  • 2 tbs brown sugar
  • ¼ of a tsp fresh ginger, finely chopped
  • 80ml of malt vinegar.
  • 1 tsp salt
  • 1 clove garlic, finely chopped
  • 1 lemon, juice extracted
  1. In a saucepan place ingredients and bring to boil. Stir occasionally for 5 minutes on boil. Then cover with a lid and simmer for 45 minutes. Stir occasionally.
  2. If putting into jars prepare jars. Sterilise.
  3. Let chutney cool slightly then into jars. Will store in closed jars for months. Once opened refrigerate.
Recipe by Harvest Hub at