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Beetroot chutney

Close up of a glass jar filled with beetroot chutney

My recipe for roast beetroot chutney is very popular. I’ve been asked so many times for the recipe; I often serve it as a condiment with lunch when doing my cheese making or sausage making classes. I thought I’d pop it up here for you all to find.

I’ve served this chutney along with other goodies at loads of my classes, and I’ve not met anyone that doesn’t like it. It’s pretty easy to make, so why not give it a go?

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Serve it with cheese, in burgers or sandwiches, or with homemade sausages YUM.

Close up of a glass jar filled with beetroot chutney

Beetroot chutney

4.65 from 17 votes

5 stars tells us you love the recipe

Beetroot chutney is brilliant to serve on a cheese platter, ploughmans lunch even in place of tomato sauce.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Difficulty Easy
Course Chutney, side
Cuisine British
Servings 1 litre
Method Thermomix and Conventional


  • Thermomix or Conventional


  • 200 g finely diced onion
  • 1 tbsp olive oil
  • 200 g finely diced granny smith
  • 220 g brown sugar
  • 200 ml red wine vinegar
  • 500 g cooked beetroot diced or juliened
  • 2 tsp Pink Murray Valley salt or 1 tsp fine salt
  • 1/2 tsp white pepper
  • 1/2 tsp finely chopped fresh root ginger
  • 1 cinnamon stick preferably cassia
  • 1/2 tsp star anise
  • 1/4 tsp ground cloves


Conventional method

  • Heat the oil in a heavy-based pan and cook the onions over a medium heat until soft. Add the diced apple and stir in the sugar and vinegar.
  • Bring to a gentle simmer.
  • Add the beetroot, seasoning and spices then simmer on a gentle heat for 20 to 30 minutes until thickened and sticky.
  • Pour into sterilised jars and seal immediately.

Thermomix method

  • Add onion to the TM bowl and chop on 5 seconds/speed 5
  • Weigh in the oil and cook for 10 mins/100°c/slow speed 1.
  • Add the diced apple, sugar and vinegar place the simmering basket on top of the lid, and cook for 5 mins/100°c/reverse speed + 1.
  • Wash the jars in hot soapy water and rinse. Sterilise in the fashion you normally use. * or recap on our course "A Bit On The Side"
  • Place the beetroot, seasoning and spices into the TM bowl, pop on the lid and sit the simmering basket on top to prevent splatters. Then set for 30 mins/Varoma/reverse speed + 2 or until thickened and sticky. Warm your clean, dry sterilised jars before bottling.
  • Pour into warm sterilised jars and seal immediately.


  • Best left for 2 weeks to a month before using to develop flavours
  • Keeps for months in a sealed sterilized jars (cool dark pantry), but once opened refrigerate and use within a week.
  • if you love preserves and sauces, you might like our online course A Bit On The Side 

Want to know more?

Would you like to learn how to add more flavour? Our online course “A bit on the side“, might be the answer.A bit on the side


  1. 5 stars
    I use this recipe all the time and is the basis for my chutney range called , Cheeky Chutneys …..I usually add dates , have used this one and added orange rind and fennel seeds…. no dates but added rasins …..

    1. Hi Darren,

      that’s awesome. I do something similar. LOVE Dates in chutneys. Have you heard of Blatjang? I have a recipe for Date Blatjang in one of my courses. It’s brilliant. I make it all the time. So yum

    1. No dumb questions Dale. You can either simmer it in a pot till it’s tender or wrap it in foil and bake it when you have the oven on. Like when your cooking a roast or cake!

      You know, you can also buy cooked beetroot in vac seal packs in the veggie section of most Safeway and Coles supermarkets (in Victoria)? These are handy too.
      Hope you love it too 😉

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