This Beetroot Chutney is a delicious accompaniment to turkey, chicken or ham. It's moderately sweet, tangy, and has lots of depth of flavour. Easy to make and ready in under 50 minutes.
You might also like cranberry chutney.
This Beetroot Chutney is made using pantry ingredients and comes together in a few simple steps. The spices I chose add warmth and flavour, enhancing rather than overpowering the star ingredient.
Often sauces, chutneys and other condiments come with a lot of 'hidden' sugars. So it's easy to overlook the fact they aren't necessarily very healthy. This beetroot chutney does contain sugar but much less than shop bought chutneys do (and less than most chutney recipes call for).
Another condiment with beetroot you might like is horseradish beetroot!
Beetroot chutney ingredients and substitutions
- Beetroot: use raw beetroot - not ready-to-eat beetroot.
- Apple: use a sour variety (such as Bramley or Granny Smiths). If using a cooking apple (Bramley) use either one very small one or half of a larger one.
- Red onion.
- Fresh ginger: I do not recommend using ground ginger instead.
- Spice: these include onion seeds, ground coriander and cumin. Adjust the recommend amount to suit your taste.
- Sugar: either white or light brown sugar are fine to use.
- Apple juice.
- Vinegar: use either white/red wine vinegar or cider vinegar.
- Salt and pepper: to taste.
- Soy sauce: adds more depth of flavour.
How to prepare the beetroot
To make chutney with beetroot you need to peel and finely dice the beetroot. You can prepare it in advance (overnight) and keep refrigerated, covered, until you are ready to make the recipe.
Top tip
It is important to use raw beetroot in this recipe rather than ready cooked beetroot. (If you are looking for leftover beetroot recipe ideas you might like this cold beet salad).
How to thicken beetroot chutney
It's perfectly ok to simply cook all the ingredients together until soft, then cool and enjoy your chutney. This chutney gets even better, however, if you pulse some of the mixture and use that to naturally thicken this condiment. This really improves the texture as well as the flavour of the chutney. (See Instructions below for details)
Top tip
Pulse the mixture briefly just until it thickens but is still quite coarse, not smooth. If you don't have a food processor use a potato masher to break up the larger beetroot pieces.
Step-by-step recipe instructions
1.Make chutney base mixture: To the pot add the vinegar, apple juice, sugar, fresh ginger, spices and seasoning. Cook for a minute until the sugar has dissolved and the mixture starts bubbling up.
2. Add beetroot: Add the diced beetroot, apple and onion, stir, cover and simmer for about 40 minutes or until the beetroot is tender but still has some crunch, stirring occasionally.
3. Add soy sauce: Remove from the heat, stir in the soy sauce and place one third of the mixture in a small blender.
4. Pulse chutney: Pulse a few times to break up the larger pieces (but do not puree completely).
5. Combine: Return the mixture to the pot, stir and set aside to cool completely.
6. Refrigerate: Spoon the chutney into a jar and refrigerate (for up to 2 weeks). Refrigerate for at least 4 hours before serving (to allow all the flavours to fully develop).
Serving suggestions
This beetroot chutney tastes delicious with Thanksgiving/Christmas leftover turkey, chicken or ham. I love it with a turkey salad sandwich or turkey potato patties! You could also enjoy it with cheddar or goat's cheese on crackers or with bread.
It also makes an ideal edible Christmas gift!
Top tips
- Beetroot: I do NOT recommend using store bought ready cooked beetroot. Your chutney will not have the richness and depth of flavour that cooking beetroot from scratch will produce. Not worth using this shortcut.
- Use approx. 450g (1 pound) of beetroot in this recipe.
- I recommend wearing rubber gloves when handling beetroot. If it does stain your hands rub them with a piece of lemon, which should remove most of the stains.
- It's best to prepare the apple just before adding it into the chutney as it's prone to discoloration.
- I pulsed some of the chutney mixture in order to create a thicker chutney but you can also mash the mixture a little using a potato masher instead.
- Storing: Once cooled transfer the chutney into a jar and refrigerate for up to 2 weeks.
- Not suitable for freezing.
More beetroot recipe ideas
As a meal: Roast and combine with pasta.
In a soup: Make vegetarian borscht or beet and fennel soup.
In a salad: use either raw (as in beet slaw) or cooked (see quinoa beetroot salad).
As a snack: Enjoy in a smoothie or make beetroot juice.
In a 'sweet' recipe: Such as beetroot muffins or brownies.
More condiments to try next
You might also like this collection of sauces/sides!
Keep in touch!
If you make this beetroot chutney recipe I'd love to know how it turned out for you. Have you used different spices? Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Beetroot Chutney (Low Sugar)
Equipment
- Medium sized saucepan
- Food processor
Ingredients
- 14.11 ounces (400 g) beetroot peeled, finely diced (use approx. 450g/1lb unpeeled).
- 1 medium red onion finely chopped
- 1 medium sour apple peeled, cored, cubed
- 1â…“ tablespoons fresh ginger peeled, finely chopped
- 3 tablespoons (45 g) sugar white or light brown
- â…“ cup less 2tsp (70 ml) white/red wine vinegar/apple cider vinegar
- 2 tablespoons (30 ml) apple juice
- 1 teaspoon nigella seeds/onion seeds
- ½ teaspoon ground cumin and coriander each
- 1 teaspoon dark soy sauce
- â…” teaspoon coarse sea salt plus pepper to taste
Instructions
- Make chutney base mixture: To the pot add the vinegar, apple juice, sugar, fresh ginger, spices and seasoning. Cook for a minute until the sugar has dissolved and the mixture starts bubbling up.
- Add beetroot: Add the diced beetroot, apple and onion, stir, cover and simmer for about 40 minutes or until the beetroot is tender but still has some crunch, stirring occasionally.
- Pulse mixture: Remove from the heat, stir in the soy sauce and place one third of the mixture in a small food processor. Pulse a few times to break up the larger pieces (do not puree completely).
- Combine: Return the mixture back to the pot, stir and set aside to cool completely.Â
- Refrigerate: Spoon the chutney into a jar and refrigerate (for up to 2 weeks).
Notes
- Beetroot: I do NOT recommend using store bought ready cooked beetroot. Your chutney will not have the richness and depth of flavour that cooking beetroot from scratch will produce. Not worth using this shortcut.
- Weigh the beetroot after you've peeled it.
- I recommend wearing rubber gloves when handling beetroot. If it does stain your hands rub them with a piece of lemon, which should remove most of the stains.
- I used white wine vinegar but cider vinegar or red wine vinegar would work well too.
- If you use cooking apples (Bramley) use either one very small one or half of a larger one. You can also use Granny Smith or another sour apple variety.
- It's best to prepare the apple just before adding it into the chutney as it's prone to discoloration.
- I pulsed some of the chutney mixture in order to create a thicker chutney but you can also mash the mixture a little using a potato masher instead.
- Storing: Once cooled transfer the chutney into a jar and refrigerate for up to 2 weeks.
- Refrigerate for at least 4 hours before serving (so the flavours can fully develop).
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Anastasia/Vsplyshka
Super yummy & delicious, wish to learn to cook it in a proper way!!!
Monika
Thank you!
Cat
My Mum and sister love pickled beetroot so I can see them loving this too. I'll have to make it for them x
Monika
Let me know how it turns out:)
Tracy
Have you tried canning this?
Monika
No, I haven't. I find this chutney can stay in the fridge for quite a while and because I don't make large amounts it is gone within a few days.
Monika
Thank you!
Corina
It's got such an amazing colour! I bet it's great with cheese and crackers. Thanks so much for sharing.
Monika
Thank you Corina, it does taste great with cheese and crackers:)
Michelle Frank | Flipped-Out Food
I also love the versatility of Christmas ingredients. Beetroot would be such a great addition to the traditional cranberry sauce. Your version looks and sounds amazing!
The Bearded Hiker
This sounds soo good paired with a holiday dinner! Or beautiful on a charcuterie board. Pinning for later!
Monika
Thank you! It tastes great with so many things:)