By Monika Last Updated 12 Comments
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This beet chutney is rich and tangy, moderately sweet and has lots of depth of flavour. It's a delicious accompaniment to turkey, chicken or ham, simple to make and ready in under 50 minutes.
See also cranberry chutney.
This beet chutney is made using pantry ingredients and comes together in a few simple steps. It involves preparing an easy chutney base, adding the rest of the ingredients and simply cooking until tender. This chutney with beets is lightly spiced and has a semi-chunky, rich texture.
Often sauces, chutneys and other condiments come with a lot of 'hidden' sugars.So it's easy to overlook the fact they aren't necessarily very healthy.This beetroot chutney does contain sugar but much less than shop bought chutneys do (and less than most chutney recipes call for).
Another delicious beet condiment you might like is traditional Polish horseradish beetroot!
Beet chutney recipe ingredients and substitutions
- Beets: Use raw beets - not ready-cooked shop bought beets.
- Apple: Use a sour variety (such as Bramley or Granny Smiths). If using a cooking apple (Bramley) use either one very small one or half of a larger one.
- Red onion.
- Fresh ginger: I do not recommend using ground ginger instead.
- Spices: These include onion seeds, ground coriander and cumin. Adjust the recommend amounts to suit your taste.
- Sugar: Either white or light brown sugar are fine to use.
- Apple juice: Adds sweetness and moisture.
- Vinegar: Use either white/red wine vinegar or cider vinegar.
- Salt and pepper: Add to taste.
- Soy sauce: Adds more depth of flavour.
How to prepare the beets
To make this beet chutney recipe you need to peel and finely dice the beetroot. You can prepare it in advance (overnight) and keep refrigerated, covered, until you are ready to make the recipe.
TIP: It is important to use raw beets in this recipe rather than ready cooked beetroot.
How to thicken beetroot chutney
It's perfectly ok to simply cook all the ingredients together until soft, then cool and enjoy your chutney.This beet chutney gets even better, however, if you pulse some of the mixture and use that to naturally thicken this condiment.This really improves the texture as well as the flavour of the chutney (see Instructions below for details).
Step-by-step recipe instructions
1.Make chutney base mixture: To the pot add the vinegar, apple juice, sugar, fresh ginger, spices and seasoning. Cook for a minute until the sugar has dissolved and the mixture starts bubbling.
2. Add beets: Add the beets, apple and onion, stir, cover and simmer for about 40 minutes or until the beetroot is tender but still has some crunch, stirring occasionally.
3. Add soy sauce: Remove from the heat and stir in the soy sauce.
4. Pulse chutney: Place one third of the mixture in a small bowl of a food processor.Pulse a few times to break up the larger pieces and create a thick, coarse texture. Do not puree until smooth.
TIP: If you don't have a food processor use a potato masher to break up the larger beetroot pieces. Alternatively use a hand blender, but be careful not to overblend.
5. Combine: Return the mixture to the pot, stir and set aside to cool completely.
6. Refrigerate: Spoon the chutney into a jar and refrigerate (for up to 2 weeks). Refrigerate for at least 4 hours before serving (to allow all the flavours to fully develop).
Serving suggestions
This homemade beet chutney tastes delicious with Thanksgiving/Christmas leftover turkey, chicken or ham. I love it with a turkey salad sandwich or turkey potato patties! You can also enjoy it with cheddar, camembert or goat's cheese on crackers or with bread.
It also makes an ideal edible Christmas gift!
Top tips
- Beets: I do NOT recommend using store bought ready cooked beets. Your chutney will not have the richness and depth of flavour that cooking beetroot from scratch will produce. Not worth using this shortcut.
- Use approx. 450g (1 pound) of beetroot in this recipe.
- I recommend wearing rubber gloves when handling beetroot. If it does stain your hands rub them with some lemon, which should remove most of the stains.
- It's best to prepare the apple just before adding it into the chutney as it's prone to discoloration.
- I pulsed some of the chutney mixture in order to create a thicker consistency but you can also mash the mixture a little using a potato masher instead.
- Best served chilled, after about 4 hours (it needs time for the flavours to fully develop).
- Storing: Once cooled transfer your beetroot chutney into a jar and refrigerate for up to 2 weeks.
- Not suitable for freezing.
What else to do with beets: more recipe ideas
- As a meal: Roast and combine with pasta.
- In a soup: Make vegetarian borscht or beet and fennel soup.
- In a salad: use either raw (as in beet slaw) or cooked (see quinoa beetroot salad).
- As a snack: Enjoy in a smoothie or make beetroot juice.
- In a 'sweet' recipe: Such as beetroot muffins or brownies.
More condiments to try next
- Spiced Cranberry Sauce (Low Sugar)
- Healthy Homemade BBQ Sauce
- Homemade Avocado Mayo Recipe
- Easy Redcurrant Sauce Recipe
See also these other sauces/sides!
Keep in touch!
If you make this beetroot chutney recipe I'd love to know how it turned out for you. Have you used different spices? Let me know in the comments below, thanks!
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Recipe
Beet Chutney Recipe (Low Sugar)
This beet chutney is rich and tangy, moderately sweet and has lots of depth of flavour. It's a delicious accompaniment to turkey, chicken or ham, simple to make and ready in under 50 minutes.
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: dairy free, gluten free, vegan
Prep Time: 8 minutes minutes
Cook Time: 42 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 servings
Calories: 66kcal
Author: Monika Dabrowski
Equipment
Medium sized saucepan
Food processor or hand blender
Ingredients
- 14.11 ounces (400 g) beetroot peeled, finely diced (use approx. 450g/1lb unpeeled).
- 1 medium red onion finely chopped
- 1 medium sour apple peeled, cored, cubed
- 1⅓ tablespoons fresh ginger peeled, finely chopped
- 3 tablespoons (45 g) sugar white or light brown
- ⅓ cup less 2tsp (70 ml) white/red wine vinegar/apple cider vinegar
- 2 tablespoons (30 ml) apple juice
- 1 teaspoon nigella seeds/onion seeds
- ½ teaspoon ground cumin and coriander each
- 1 teaspoon dark soy sauce
- ⅔ teaspoon coarse sea salt plus pepper to taste
Instructions
Make chutney base mixture: To the pot add the vinegar, apple juice, sugar, fresh ginger, spices and seasoning. Cook for a minute until the sugar has dissolved and the mixture starts bubbling up.
Add beets: Add the beets, apple and onion, stir, cover and simmer for about 40 minutes or until the beetroot is tender but still has some crunch, stirring occasionally. Remove from the heat and stir in the soy sauce.
Pulse mixture: Place one third of the mixture in a small bowl of a food processor.Pulse a few times to break up the larger pieces and create a thick, coarse texture. Do not puree until smooth.
TIP: If you don't have a food processor use a potato masher to break up the larger beetroot pieces. Alternatively use a hand blender, but be careful not to overblend.
Combine: Return the mixture to the pot, stir and set aside to cool completely.
Refrigerate: Spoon the chutney into a jar and refrigerate (for up to 2 weeks). Chill for 4 hours before serving (to allow the flavours to fully develop).
Notes
- Beets: I do NOT recommend using store bought ready cooked beets. Your chutney will not have the richness and depth of flavour that cooking beetroot from scratch will produce. Not worth using this shortcut.
- I recommend wearing rubber gloves when handling beetroot. If it does stain your hands rub them with a piece of lemon, which should remove most of the stains.
- I used white wine vinegar but cider vinegar or red wine vinegar would work well too.
- If you use cooking apples (Bramley) use either one very small one or half of a larger one. You can also use Granny Smith or another sour apple variety.
- It's best to prepare the apple just before adding it into the chutney as it's prone to discoloration.
- I pulsed some of the chutney mixture in order to create a thicker chutney but you can mash the mixture a little using a potato masher instead.
- Storing: Once cooled transfer the chutney into a jar and refrigerate for up to 2 weeks.
- Refrigerate for at least 4 hours before serving (so the flavours can fully develop).
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 212mg | Fiber: 2g | Sugar: 13g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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