Beetroot chutney

Appetizing Beetroot chutney Recipe

An Aussie classic, beetroot doesn’t just belong on a burger – this vibrant root vegetable packed with natural sugar livens up any winter meal.
Beetroot chutney
Prep Time : 0:20 | Cook Time : 2:00 | Total Time : 2:20 | Serving : 1.5L person.


  • 1.5kg (about 5 medium) fresh beetroot

  • 3 brown onions, finely chopped

  • 3 Granny Smith apples, peeled, cored, finely chopped

  • 500ml (2 cups) balsamic vinegar

  • 80ml (1/3 cup) fresh orange juice

  • 550g (21/2 cups) raw sugar

  • 1/2 teaspoon ground cloves

  • 2 large fresh rosemary sprigs


  • Step 1

    Preheat oven to 200°C. Wrap each beetroot bulb in foil. Place in a baking dish. Bake in oven for 1 hour. Set aside to cool slightly. Using disposable gloves to avoid staining your hands, remove the skins and discard. Trim the root and stem ends. Finely chop the beetroot.

  • Step 2

    Place beetroot, onion, apple, vinegar, orange juice, sugar and cloves in a large heavy-based saucepan over medium-high heat. Stir until the sugar dissolves. Add the rosemary. Reduce heat to medium. Simmer for 1 hour or until the mixture thickens slightly.

  • Step 3

    Remove the rosemary and discard. Spoon the hot chutney into sterilised jars. Seal and invert for 2 minutes.

User Review
0 (0 votes)