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Beetroot Chutney

Submitted by Frances 11 June 2009

Ideal with cold meats and cheeses. Hand chop for a chunky texture or use the food processor for a fine cut.



3 lbs cooked Beetroot,1 1/2 lbs chopped onions,2 lbs cooking apples (weight before chopping),2 pints of vinegar (can use pickling vinegar),2 lbs sugar,1 teaspoon salt,1 teaspoon ground ginger,1 lb raisin or chopped dates (or a combination of both)


Peel and chop the onions and apples and simmer in half of the vinegar until tender.
Chop the Beetroot and add to the pan with the other half of the vinegar and the rest of the ingredients.
Bring to the boil and simmer for approx 1/2 hour, until it's nice and thick.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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