Beetroot chutney recipe

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  • Vegan
  • Vegetarian







5 min


45 min

Beetroot chutney gives an earthy and punchy flavour to sandwiches and pairs beautifully with cheeses and cold meats. Making beetroot chutney is a great way to use up any extra beetroot you may have in the fridge or from the garden. We've used fresh chilli and ginger to give our relish a fiery kick, and sweet red onions to balance the flavour. Making your own chutney is so easy, and once you've tried this recipe you'll never go back to shop bought beetroot chutney again. If you've made a big batch, this chutney also makes a lovely home made gift to give to friends and family. Deep purple foods, such as beetroot, are rich in a group of antioxidants called anthocyanins, which help prevent your body's cells from ageing and are thought to contribute towards cancer prevention. Our recipe for beetroot chutney is a great way to add this superfood to your diet. Thanks to the stunning, deep colour and sweet and spicy flavour of this chutney, your sandwiches will look beautiful as well as tasting great. Liven up your lunch box with our beetroot chutney.


  • 300ml red wine vinegar
  • 300g golden caster sugar
  • 1 deseeded and chopped red chilli
  • 3 chopped red onions
  • 2tsp sea salt
  • 3 crushed garlic cloves
  • 30g root ginger, grated
  • 800g coarsely grated raw beetroot


  • Heat the red wine vinegar and sugar, until the sugar is dissolved.

  • Add the chilli, red onion, salt, garlic, ginger and beetroot. Bring to the boil, then simmer for 40 mins.

  • Pour into sterilised jars.

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(208 ratings)
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