Alison Niven

Beetroot and Horseradish Chutney

Preparation info
  • Makes

    6 x 340 ml

    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

Delicious with salads, sandwiches and cold meats, this is another family favourite. We always stock fresh root horseradish but it can be hard to find, so if you can’t find any you could substitute the same quantity of a decent horseradish sauce.

Ingredients

  • 1.5 kg raw beetroot, peeled and diced
  • 2 medium onions, finely chopped
  • 2 cooking apples

Method

  1. Combine all the ingredients in a large pot and bring to a simmer. Cook for 1 to 2 hours, until the beetroot is tender and the chutney is thick and glossy.
  2. Put into sterilised jars and seal immediately.