Beetroot Chutney

  • Prep: 5m
  • Cook: 15m
  • Serves: 6

Preserves have a reputation for being tricky, but this one couldn’t be more straightforward. It makes a perfect gift for those who love a cheese board or a chunky slab of roast ham. You will need vinegar-proof jars, which either have a rubber seal and flip-top lid or are screw top jars with rubber-coated seals in the lid. This rubber prevents any metal reacting with the acid.


  1. Toast the coriander, nigella and cumin seeds in a dry frying pan for 2-3 minutes then crush them in a pestle and mortar.
  2. Put the seeds and all other the ingredients in a large metal saucepan and set over a medium heat. Cook, stirring regularly, until the sugar is dissolved, then increase the heat and simmer for one hour. Resist the urge to put a lid on the pan, as the chutney needs to thicken and evaporate.
  3. Meanwhile, sterilise your jars. To do this, wash them in hot soapy water then put them in the oven, set at 100°C for around 10 minutes. Make sure they are still warm when you fill them.
  4. One the chutney is thick and glossy, spoon into the sterilised jars and seal. Tighten the lids again once everything is cooled and contracted. Leave to mature for a couple of weeks before using if you can, though it’s pretty tasty from day one. The chutney will keep for several months in a cupboard and a month in the fridge once opened.


All to be sourced organic where possible

  • Makes 3 x 175g jars
  • 1 tbsp coriander seeds
  • 2 tsp nigella seeds
  • 1tsp cumin seeds
  • 750g peeled beetroot, cut into 5mm chunks
  • 3 large apples (approx. 350g)
  • 4 red onions (approx. 300g)
  • 375g caster sugar
  • 375g red wine vinegar
Kathy Slack

Kathy Slack

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