Beetroot Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg cooked beetroot
  • 2 medium onions
  • 1lb/450g apples
  • 8 oz/225g sugar
  • 1 pint/500 ml vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon ground ginger
  • ½ teaspoon salt


Peel the beetroot and cut into small cubes. Chop the onions and peel, core and chop the apples. Mix all the ingredients except the beetroot, and bring to the boil. Simmer for 30 minutes. Add the beetroot and simmer for 15 minutes. Put into hot jars, cover and seal.

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