Smooth Beetroot Chutney – “How To Make” Recipe From The Jam Jar Shop

Posted by Neil Smith on

A bunch of freshly picked beetroots

Recipe Ingredients

  • 1200g/3lbs beetroot, peeled and chopped
  • 1600g/4lbs cooking apples, peeled, cored and chopped
  • 600g/1.5lbs onions , peeled and chopped
  • 300g/12oz demerara sugar
  • 320ml/14fl oz red wine vinegar
  • 1 tsp ground ginger
  • 4 tsp salt

Recipe Equipment

  • Large preserving pan
  • Wooden spoon
  • Jam Jars - We recommend a pack of 8oz Jars or a pack of 8oz Hexagonal Jars
  • Muslin cloth
  • Cellophane covers & waxed discs


  1. Place all ingredients prepared together in a large pan
  2. Bing to the boil, then reduce heat and simmer until soft, stirring frequently to prevent sticking.
  3. Turn the heat off.
  4. Either jar at this point for a chunky chutney or use a stick processor to blend until smooth - great for use in sandwiches!
  5. Ladle into hot, sterilised jars and seal.
Can be used immediately.

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