beetroot and ginger chutney recipe

great with cheese or cold meats

Beetroot is such an amazing ingredient. I never realised how much the Greeks used it until we moved here. Their diet revolves around seasonal vegetables and the local beetroot is wonderful.

When you buy beets here they usually come with the greens attached. Don’t throw them away they are full of vitamin A and C just treat them the same as spinach.

I have read they are also a great antioxidant for the liver so perfect if you like the odd gin & tonic and are over the age of 40!

To find out more about beetroot and other beet recipes check out Just Beet It.

I used to make this recipe in early November and let it mature in time to give to friends as Christmas presents. The sweet beetroot with spicy ginger goes great with many different types of cheese and cold meats. Now I make it any time there are beets available locally.

This recipe will make about 6 jars of chutney.

 

  •  500g beetroot, peeled and finely chopped
  • 1kg green apples peeled, cored and finely chopped
  • 275g red onions finely chopped
  • 1 thumb fresh ginger finely chopped
  • 1 tbsp crystallised ginger finely chopped
  • 350g brown sugar
  • 750ml red vinegar
  • 1tsp allspice
  • 2tsp sea salt
  • 1tsp ground ginger

 

 

  • Prepare and chop the vegetables. you can vary the size of chunks depending on how you like your chutney.
  • Place the vinegar, sugar and spices in a large saucepan over a medium heat.
  • Dissolve the sugar making sure that the vinegar doesn’t boil.
  • Add the rest of the ingredients and cook for approx 2 1/2 hours until most of the liquid has disappeared.
  • Spoon into clean, hot sterilised jars and seal immediately
  • Make sure as they cool that the safety dimple on the lids has depressed then you know they have sealed properly.
  • They will be edible after 3 weeks but better after 6 and will keep unopened in a cool dark place for about a year.
  • Once opened keep in the fridge and it should last at least a month.

Tip: When cutting and peeling the beets you will end up with red hands and fingers. I never put gloves on, instead I cut up the beets first. Then by the time the apples and onions have been chopped they have taken most of the dye out of my hands and the chopping board.

Over the next few weeks I’m going to make a few of my favourite beet recipes and try some new ones. I’ll post the recipes later. Do you have a favourite beetroot recipe?

Enjoy 🙂

beetroot and ginger chutney uncooked

bring it to the boil then set to a medium heat and let it bubble awy

beetroot and ginger chutney

Cooked and ready to put in jars

Pin It on Pinterest

Share This