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Beetroot Chutney

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely, fragrant chutney with hints of Indian spice. Makes a great accompaniment to cheeses and meats, fabulous in sandwiches or stirred through thick Greek yoghurt to make a dip for pitta bread. Makes wonderful gifts at Christmas time packaged in polished jars with decorative labels and fabric covers. http://pic3.picturetrail.com/VOL11/513230/6736796/118275919.jpg

A lovely, fragrant chutney with hints of Indian spice. Makes a great accompaniment to cheeses and meats, fabulous in sandwiches or stirred through thick Greek yoghurt to make a dip for pitta bread. Makes wonderful gifts at Christmas time packaged in polished jars with decorative labels and fabric covers. http://pic3.picturetrail.com/VOL11/513230/6736796/118275919.jpg

Ingredients

Serves: 2 jars

Metric Cups
  • 2 teaspoons garlic (chopped)
  • 2 teaspoons fresh root ginger (grated)
  • 500 millilitres white wine vinegar
  • 500 millilitres caster sugar
  • 1 teaspoon cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 1 kilogram beetroots
  • 4 green apples
  • 2 onions
  • 1 lemon (juice)
  • 2 teaspoons garlic (chopped)
  • 2 teaspoons fresh gingerroot (grated)
  • 18 fluid ounce white wine vinegar
  • 18 fluid ounce superfine sugar
  • 1 teaspoon cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 2⅕ pounds beets
  • 4 green apples
  • 2 onions
  • 1 lemon (juice)

Method

Beetroot Chutney is a community recipe submitted by Unadulterated me and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook beetroot until tender, cool then peel and dice.
  • Dice the Onions and Apples and place in a saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice. Bring to the boil.
  • Add the diced beetroot, bring back to the boil then simmer for around half an hour or until the mixture starts to gel and thicken.
  • Bottle into sterilized jars and seal.
  • Cook beet until tender, cool then peel and dice.
  • Dice the Onions and Apples and place in a saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice. Bring to the boil.
  • Add the diced beet, bring back to the boil then simmer for around half an hour or until the mixture starts to gel and thicken.
  • Bottle into sterilized jars and seal.
  • Tell us what you think

    What 4 Others have said

    • The recipe wouldn't thicken and gel, so I simmered it till there was little liquid left then I bottled it. I haven't tried it yet. Pavlos Wollongong...Australia

      Posted by Pavlos on 30th November 2014
    • What a fabulous chutney, deep intensive spiced flavour to go with anything x

      Posted by welshcook1948 on 9th August 2014
    • Hi - I would like to know if C is cup aswell - usually when making jams etc it is half and half with vinegar to sugar so at a guess I think it is a cup?

      Posted by vixbrown on 23rd September 2011
    • Hello In this recipe it says: 2C Wine Vinegar 2C Sugar what is C ? I am guessing cups? I would love to make this if I knew what C was :o) thanks, Jules

      Posted by julesF on 14th August 2011
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