Spicy Beetroot Chutney

My mother has been the world’s biggest fan of beetroot for as long as I can remember and on one of her recent trips to visit me in Italy I was presented with 4 big ones. She no doubt hoped I’d cook them up so she could indulge from home to home but alas there was no time and so on her departure I dug out a Nigella recipe for Beetroot Chutney so as not to waste them.

I always find beetroot to be majestic root with its rich red colour and this chutney does not disappoint. Just looking at my newly capped jars of chutney gives me a great sense of satisfaction and anticipation of what it will taste like in a months time after resting. Did I cheat and have a sneaky taste whilst cooking? Well yes! But the real flavour won’t really be known until nicely rested and then opened as a treat to accompany our Christmas ham. Only 60 something days to go!


500ml white wine vinegar, 500ml caster sugar, 1 kg beetroot, 2 onions, 4 green apples, juice 1-2 lemons, 2 cloves garlic, 1tsp cumin, 2 tsp cardamom, 2 tsp cinnamon, 1 tsp ground cloves, chopped ginger (to taste)

1. Cook beetroot until tender. Leave to cool and then peel and dice.

2. Dice the onions and apple and place in a deep saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice. Bring to the boil.
3. Add the diced beetroot and bring back to the boil. Simmer until the mixture starts to gel and thicken. It took c 1-1.5 hours for mine.



4. Bottle into sterilised jars and allow to cool.



5. Date and label your jars and leave to mature for a minimum of 1 month. Then serve with cold meats and cheese.


2 Responses to “Spicy Beetroot Chutney”
  1. You introduced me to a new food. I have never heard of a beet chutney.Nice suggestion to have it go with ham.

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