• Skip to main content
  • Skip to primary sidebar
Everyday Healthy Recipes
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Contact
  • Cookie Policy
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Contact
    • Cookie Policy
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizers, Sides, Dips

    Beetroot Chutney (Low Sugar)

    December 13, 2017 By Monika Last Updated October 10, 2022 12 Comments

    Jump to Recipe

    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.

    Side view of beetroot chutney in open jar with spoon.

    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.
    Beetroot chutney ingredients in individual dishes.
    Beetroot chutney ingredients.

    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.

    Chutney base mixture in pot.

    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.

    Cubed beets, apple, chopped red onion with spoon in pot.

    3. Add soy sauce: Remove from the heat, stir in the soy sauce and place one third of the mixture in a small blender. 

    Beetroot chutney mixture in pot with spoon.

    4. Pulse chutney: Pulse a few times to break up the larger pieces (but do not puree completely).

    Beet chutney mixture in small blender.

    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).

    Top down view of beetroot chutney in open jar with spoon.

    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.
    Close-up view of beetroot chutney in open jar with spoon.

    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

    • Spiced Cranberry Sauce (Low Sugar)
    • Healthy Homemade BBQ Sauce
    • Polish Horseradish Beets

    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!

    Top down view of beetroot chutney in open jar with spoon.

    Beetroot Chutney (Low Sugar)

    This lightly spiced, delicious beetroot chutney is an ideal accompaniment to turkey, chicken, ham or fish. It's sweet, tangy, with lots of depth of flavour and extremely easy to make.
    No ratings yet
    Print Pin Rate
    Course: Condiment
    Cuisine: dairy free, gluten free, vegan
    Prep Time: 8 minutes
    Cook Time: 42 minutes
    Total Time: 50 minutes
    Servings: 8 servings
    Calories: 66kcal
    Author: Monika Dabrowski

    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. 
    • 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

    Serving: 1serving | Calories: 66kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 212mg | Fiber: 2g | Sugar: 13g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
    « Authentic Polish Potato and Cheese Pierogi (Ruskie)
    Stuffing Meatballs with Cranberries and Chestnuts »
    2936 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anastasia/Vsplyshka

      December 21, 2017 at 4:20 pm

      Super yummy & delicious, wish to learn to cook it in a proper way!!!

      Reply
      • Monika

        December 21, 2017 at 6:58 pm

        Thank you!

        Reply
    2. Cat

      December 17, 2017 at 7:48 pm

      My Mum and sister love pickled beetroot so I can see them loving this too. I'll have to make it for them x

      Reply
      • Monika

        December 18, 2017 at 8:26 am

        Let me know how it turns out:)

        Reply
      • Tracy

        September 09, 2022 at 4:47 pm

        Have you tried canning this?

        Reply
        • Monika

          September 11, 2022 at 9:28 am

          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.

          Reply
    3. Monika

      December 17, 2017 at 9:24 am

      Thank you!

      Reply
    4. Corina

      December 14, 2017 at 2:38 pm

      It's got such an amazing colour! I bet it's great with cheese and crackers. Thanks so much for sharing.

      Reply
      • Monika

        December 14, 2017 at 5:25 pm

        Thank you Corina, it does taste great with cheese and crackers:)

        Reply
    5. Michelle Frank | Flipped-Out Food

      December 13, 2017 at 9:48 pm

      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!

      Reply
    6. The Bearded Hiker

      December 13, 2017 at 1:38 pm

      This sounds soo good paired with a holiday dinner! Or beautiful on a charcuterie board. Pinning for later!

      Reply
      • Monika

        December 13, 2017 at 1:54 pm

        Thank you! It tastes great with so many things:)

        Reply

    Primary Sidebar

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.

    Find out more about me →

    Popular Posts

    • Authentic Polish Potato Dumplings (Kopytka)
    • Spinach & Feta Stuffed Sweet Potatoes
    • Mediterranean Vegetable Stew with Beans
    • Leek and Potato Dumpling Stew (Vegan)

    Polish Recipes

    • Authentic Polish Bigos Stew Recipe
    • 6 Pierogi Recipes Plus Tips for Making Pierogi
    • Polish Stuffed Cabbage Rolls (Golabki) in Tomato Sauce
    • Polish Chicken Noodle Soup (Rosol)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for recipe updates

    Contact

    • Contact

    Copyright © 2023 · Everyday Healthy Recipes