Beetroot and Horseradish Chutney


  • 750g raw beetroot, trimmed, peeled and finely diced
  • 1 onion, chopped
  • 1 dessert apple, cored and chopped
  • 2 tbsp finely grated fresh horseradish
  • 1 tbsp fresh ginger, grated
  • 200g sugar
  • 300ml white wine vinegar
  • 2 tsp salt


  1. Put all the ingredients into a large preserving pan. Bring slowly to the boil, stirring often, until all the sugar has dissolved.
  2. Cook gently for a further 1-1½ hours, stirring from time to time to stop the chutney sticking to the pan.
  3. After about an hour, start checking to see if the chutney is ready by dragging a channel though the mixture so that the bottom of the pan is visible. If the channel fills immediately with liquid, the chutney is not ready.
  4. Cook for a further 15 mins and check again. The chutney is ready when the channel does not fill and the mixture is very thick.
  5. Remove the pan from the heat and leave to stand for 5 mins. Carefully pour into hot sterilised jars and seal.
  6. Try this on a roast beef sandwich made with thickly sliced white bread!!

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