- Dish type
This is an easy, yet tasty recipe which I love to serve with homemade lamb burgers along with a nice garlic aioli and mature Cheddar cheese. The chutney also adds a lot of visual appeal with its vibrant colour, adding that little bit of exrta impact to your dish.
43 people made this
- 1 tablespoon oil
- 1 red onion, chopped
- 500g beetroot, peeled and diced
- 400g tin chopped tomatoes
- 3 tablespoons dark brown soft sugar
- 4 tablespoons red wine vinegar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon coriander seeds
- 1/4 teaspoons caraway seeds
- 1 bay leaf
- 180ml water
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Heat oil in a frying pan. Add onion and beetroot and cook for 5 minutes. Add tomatoes, sugar, vinegar, coriander seeds, ground cloves, bay leaf, caraway seeds and water. Simmer uncovered for 30 minutes or till most of the liquid has evaporated. Serve cold or warm.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Not tried this yet, but do you use cooked or raw beetroot?-18 Aug 2012
Delicious! This reminds me of my grandmother's cooking! I subbed honey for the brown sugar, and got a wonderful taste.-03 May 2013(Review from this site AU | NZ)
Homemade Chutneys- Beetroot Chutney
Homemade chutneys are firmly fixed in memories of my childhood, The pop of the lid when you open the fresh pot, The tang of the vinegar as the fruits and vegetables are cooking and the anticipation as the jars are hidden away in a dark cupboard for three weeks until the flavours have matured, the vinegar has mellowed and the wonderful sweet chutney is ready. To a small child this seemed like alchemy. I’ve never really lost that feeling that there is something magical going on between the cook and all those wonderful ingredients so when, on my recent trip to Canada, we were told that we’d be given a set budget to buy produce to make chutney or jam, I don’t mind admitting to being a little intimidated by the alchemist Karen, from Lavender And Lovage who was on the trip with me.
Karen is an avid maker of preserves and when I confessed that I’d no idea how to make either chutney or jam without a recipe, she looked a little surprised and then kindly rattled off some ratios. It was no good, I slunk off to a corner and googled a few ideas. I checked out my favourites, Piccalilli – has to be started the day before and Green Tomato Chutney was reliant on the unripe tomatoes. I hadn’t seen an unripe anything on our previous shopping jaunts and plumped for Runner Bean Chutney from Nigel Slater. Recipes in hand, or head, we set off for Welland Farmers market in Southern Ontario not too far from our hotel in Lake Niagara.
Fresh Fruit And Vegetables From Welland Farmers market
The choice of produce was wonderful, the first apples were in, fresh and crisp, the last of the beautifully fragrant peaches were pilled in baskets. The ‘Bushel Guy’ had brightly coloured pointy peppers, aubergines and plump tomatoes in improbably large baskets the size of kitchen buckets. “What do you do with all that produce?” I asked the smart looking lady as she tipped the third basket into yet another carrier bag. She was making canned peppers, skinning them and then slowly cooking with olive oil and garlic before placing into jars for use later in the year.
Bushels were the first of the measurement quandaries I came across, most of this wonderful produce was sold in quarts, I wanted 750 grams. I’ve no idea what a quart weighs, it was like trying to decipher a foreign language. Finally a local came to my rescue as I asked if anyone knew how to judge a pound. My runner beans were in both green and yellow, perfect for chutney in a jar, I bought my quart and a few onions ready for cooking later. I wished I’d done a circuit of the whole market before making up my mind as there was such wonderful produce to choose from including some lovely Tomatinos on a stall at the back, perfect for a salsa and not available in the UK. But I had my recipe and I really needed to stick to it.
Next stop was the Niagara Food And Wine Institute where, under the kind and keen eyes of TV chefs Anna and Michael Olson, our hosts for the weekend, we set about making our preserves in a professional kitchen. Michael had bought some fabulous local sausages and buns to make hot dogs to try the chutneys with and some local vanilla ice cream for anyone who was making jam.
Chutneys On The End Of The Bench
At the end of the cook each of us placed our pans on the end of the bench for Anna and Michael to do a Masterchef style ‘judging’. Even though it was all in fun and all the chutneys were delicious, it gave me an inkling as to how the contestants feel.
AnnaAnd Michael Olson Tasting the chutneys
The critique over, we pilled the preserves all very different, Peach, a traditional South African chutney, an apple chutney, my runner bean chutney on perfectly cooked sausages. Finishing with Kavey’s delicious peach jam with Ice Wine, an inspired combination.
I had no idea that making chutney was actually easy, you can use almost any fruit and vegetable and it’s perfect for using up a glut. Since arriving home I’ve created recipes for Tomato Chutney, Red Pepper Chutney, Apple Chutney and my favourite Beetroot Chutney. I’ve discovered the secrets of alchemy and so can you. Homemade preserves make perfect presents or are an inexpensive luxury to enjoy at home.
Beetroot Chutney Recipe – Easy Chutney Recipes
Oil – 2 tsp
Chana Dal / Kadalai Paruppu – 1 tblspn
Dry Red Chillies – 2 to 3
Garlic – 3 cloves
Beetroot – 1 large peeled and chopped finely
Tomato – 1 medium size chopped finely
Salt to taste
Tamarind Pulp – 1 tsp or to taste
Oil – 1 tsp
Mustard Seeds / Kaduku – 1/2 tsp
Urad dal / Ulundu Paruppu – 1/2 tsp
Heat 2 tsp oil in a pan, add in chana dal, chillies and garlic. Saute for couple of mins till it turns golden. Remove this to a mixer and cool it.
In the same oil, add in beetroots and tomatoes. Saute this and cook for 5 to 8 mins till it is cooked.
Remove it to the same blender. Add in salt and tamarind. Puree smoothly, add water if needed.
Heat 1 tsp oil in a pan, add in mustard and urad dal. Cook for few sec. Pour over chutney and mix well.
Ingredients of Beetroot Cheela
- 1 cup gram flour (besan)
- 2 Pinches asafoetida
- salt as required
- 2 large boiled beetroot
- 2 tablespoon vegetable oil
- 1/2 cup oats powder
- 1/2 tablespoon carom seeds
- 2 tablespoon coriander leaves
- 1 onion
How to make Beetroot Cheela
Step 1 Mix the dry ingredients
Add besan, oats flour, carom seeds, salt and asafoetida to a bowl. Mix the dry ingredients well.
Step 2 Make beetroot puree
Take the boiled beetroots and roughly chop them into pieces. Add to a blender and make a smooth puree.
Step 3 Make the cheela batter
Mix this beetroot puree with the other ingredients and mix well to make a pretty red-pink coloured batter. Add water as per need to make a batter of medium consistency (neither too runny nor too thick). Lastly add coriander leaves, chopped onions and mix well.
Step 4 Make cheelas
Drizzle a few drops of oil on a non-stick tawa and keep it on medium heat. Pour two ladleful of batter on the tawa and spread in circular motions to spread the batter. Cook the cheela from both sides until a bit brownish and crispy. Make more cheelas with the leftover batter.
Step 5 Ready to be served
Once done, your cheelas are ready to be served. Pair it up with curd, mint chutney or any other dip of your choice.
Beetroot recipe with chutney (chutney beetroot)
It’s great to add beetroots to your diet because they are very healthy and rich in a lot of essential nutrients. Beetroots are a source of Vitamin C, potassium, manganese, and fiber just to mention a few. Beetroots are also very rich in iron and you should add them to your diet often.
When cooking beets you should add some vinegar and a teaspoon of sugar but if you are adding chutney, you can skip adding sugar because chutney is also sweet so the beets might become too sweet. If there is leftover water when cooking doesn’t throw it out, you can drink it because it’s healthy.
Beetroot is also said to lower blood sugar and low blood pressure. Beetroots are also said to improve athletic perfomance even though they have low calories. Beetroot is also said to have anti-cancer properties so you should add beetroot to your diet every day. You can eat it as a snack or as a side to your favorite meal.
Beetroot chutney recipeJessica Dady March 15, 2021 6:00 am
Nutrition per portion
This beetroot chutney is a great addition to cheese boards, sandwiches and salads.
Beetroot chutney gives an earthy and punchy flavour to sandwiches and pairs beautifully with cheeses and cold meats. We’ve used fresh chilli and ginger to give our relish a fiery kick, and sweet red onions to balance the flavour. It pairs perfectly with goat’s cheese, feta and cold meats especially, making it an ideal accompaniment to many dishes, such as a Greek salad or a goat’s cheese tart.
This chutney would also make a perfect present, as it’s full of flavour and offers a unique twist on a store cupboard essential.
Rick Stein’s infamous beetroot chutney
This is up there as my favourite chutney. My friend, Emily, introduced me to it. Emily made a batch a few (quite a few) years back and, generously, gave us a jar. We loved it. I remember asking her for the recipe. She was very nonchalant about the source. Emily said she found the recipe on the web but also mentioned that it was from Rick Stein. I knew I would forget if I didn’t act immediately so I went online. I soon found the recipe and saved it, along with a multitude of other recipes I am going to try one day.
Not so long ago, I picked quite a few beetroot from my vegie patch. They sat in the fridge for a day or two and then I remembered Emily’s (Rick Stein’s) beetroot chutney. What a perfect use for those beetroot.
After I made it, I offered my sister, Sandra, a jar. She looked a little dubious. I could see she wasn’t convinced she would like it. Then I offered her some with cheese, to sample. A few mouthfuls and she was sold. Sandra later rang me to say beetroot chutney was now her favourite.
There is another reason why I like this recipe. About a year ago, I bought a Magimix (I don’t love it as much as Celia loves hers). Whilst I was at it, I also bought the dicing kit attachment. It would have to be the most useless kitchen gadget I have come across. I bought it because I make a lot of dog food. I thought it would be great to, really quickly, dice the sweet potato, pumpkin and carrots I put into their food. Not so. These vegetables are too hard for the dicer. You have to cook them before you can dice them which is something not mentioned on any of the promotional material. As I have no intention of separately cooking the vegetables before I dice them (everything goes into one pot), I had never used it.
When I made this chutney, I decided to grate the beetroot in the Magimix. I then had the thought that the dicer may be useful for chopping the onion and apples. It did a good job dicing the apples and just about coped with the onion. I am happy. At least, I can say I have used it once. Don’t waste your money.
I highly recommend this recipe. Originally, it comes from Rick Stein’s Food Heroes: Another Helping, but I sourced the recipe online.
- 1kg beetroot
- 500g onions
- 2½ cups malt vinegar
- 1 Tbsp salt
- 2 cups Chelsea white sugar
- 1 tsp ground allspice
- 1 tsp white pepper
- 1 tsp ground ginger
- ½ cup Edmonds standard flour
- ½ cup malt vinegar
1. Steam or boil the unpeeled beetroot for 30 minutes or until tender.
2. When the beetroot have cooled a little, rub off the skins and finely chop the beetroot and onions – you can do this in a food processor.
3. Put the vegetables in a preserving pan with the first measure of vinegar and bring to a simmer. Cook until the onion is tender.
4. Add the salt, sugar, allspice, pepper and ginger and boil for 25 minutes, stirring occasionally.
5. Mix the flour to a smooth paste with the second measure of vinegar, add to the pan and bring to the boil, stirring. Simmer for 5 minutes.
6. Pack into sterilised jars and cover tightly. Keep for at least 2 weeks before using.
I think one of my favourite vegetables has to be beetroot! I just adore it. Steamed, roasted . . . pickled, fried, you name it. Its right there up on the top of my "Love" list! Last week we were blessed with some fresh beetroot from a friend's garden and I was in beetroot heaven. I used some of it to make a small batch of this Beetroot Chutney!
When I moved over here to the UK in 2000 I went back to school and learned how to be a Chef at a local college. One of the first things we were taught to do was make chutney. It is something I have never forgotten and which I have used a lot over these past 17 years.
We adore chutney in this house. Its so easy to make and goes very well with oodles of things . . . like cheese and crackers for instance . . . or cold meats.
The principles of making a chutney are pretty simple. You want a bit of sweet/sugar, a bit of acid/vinegar, a bit of heat/chilies, some spice/cinnamon, cumin, etc. and fruit/raisins, etc. . . . and the main ingredient, ie. whatever it is you are wanting to use, like today's Beetroot, but also you can do it with mango, plums, tomatoes, whatever . . . the world is your oyster when it comes to making chutney!
I kind of winged this when I was making it, hearkening back to what I was taught in my chef's course and this is what I came up with. We were both really pleased with the results. What you see here is the bit that didn't fit into the jars. It is delicious. I could eat it simply with a spoon.
Ingredients of Beetroot Chutney
- 1 cup beetroot
- 2 green chilli
- 1/2 teaspoon sesame oil
- 1 teaspoon chana dal
- 1/2 cup water
- 7 curry leaves
- 1 dash asafoetida
- 1 teaspoon urad dal
- 1/3 cup coconut
- salt as required
- 1 1/2 teaspoon sesame oil
- 5 curry leaves
- 1/2 teaspoon mustard seeds
- 1 dash asafoetida
How to make Beetroot Chutney
Step 1 Clean and grate beetroot
Wash, peel and grate beetroot, you will need 1 cup grated beetroot.
Step 2 Roast chana dal and urad dal
Heat 1/2 tbsp sesame oil in a pan and when its hot, lower the flame. Add chana dal and urad dal in it. Saute till lentils become golden.
Step 3 Saute beetroot
Add grated beetroot to the pan and mix well. Then, add 1 to 2 chopped green chillies, 6 to 7 curry leaves and a pinch of asafoetida. Saute on low flame for 6 minutes or until the raw aroma of the beetroot goes away.
Step 4 Add coconut and grind the chutney
Switch off the flame and add 1/3 cup of coconut and mix well. A few minutes later, transfer the mixture into a grinder. Add salt as required. Add 1/2 cup water and grind into a smooth chutney. Transfer it into a bowl and keep aside.
Step 5 Pour tempering over the chutney and serve
Heat 1 tbsp sesame oil in a pan and add mustard seeds and let them crackle. Then, add curry leaves and asafoetida. Mix well and switch off the flame. Pour the tempering over the chutney and serve with idli or dosa.