Saturday, 3 September 2011

Beetroot Chutney

 For Jenny


4lb beetroot cooked skinned and diced
2lb cooking apples peeled cored and diced
1lb onions peeled and chopped
Grated rind and juice of 2 large lemons
2 tablespoons grated root ginger or 2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon of ground pepper
1 3/4 pints of vinegar
1lb sugar

Put all the ingredients into a large maslin pan or large stock pot stirring the contents over a low heat until the sugar dissolves.  Bring up to a rolling boil and then reduce the heat and simmer until the chutney is thick and leaves a trail when you draw a spoon through the mixture.  Spoon into hot sterilised jars and seal with airtight vinegar proof covers.

Hope this helps



Makes approximtely 7lb in weight.

Enjoy this goes down a treat with all those Christmas cold cuts and the colour helps perk your plate up a bit.  It never usually lasts too long in this house.


  1. I'm certainly going to have a go at this Tricia. I buy loads of Branston Beetroot pickle for my OH, this recipe could just save me some money!

  2. Trish, I no longer have a preserving pan, I am going to try half the amount in my stock pot I use for soup.

    There are several bottles of pickeled beetroot in the fridge, thought this would make a change.Should be great with cold meat at Christmas.


  3. Hi Ladies

    This is a nice chutney/relish to make one my OH usually tucks into with relish. It is an older recipe (that's why it makes so much in quantity) and if it is too much you can always pass it on as a foodie gift to friends.

    Anne - no problem with using a stock pot - you don't have to have a maslin pan, but make sure you regularly keep stirring it and don't leave it for long as it can catch quite easily which will end up spoiling the end product. As long as it is a heavy based pan there should not be a problem unless you go off and forget about it





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