Beetroot & Caramelised Onion Chutney Recipe



800g of red or white onions, peeled and sliced

600g beetroot, top and tailed and grated

300g brown sugar

200ml cider vinegar

100ml of balsamic vinegar

½ tsp. ground garlic powder

2 tbsp. olive oil

1 tbsp. mustard

2 tsp. sea salt

½ tsp. pepper



  1. Add everything into a saucepan and bring to the boil.  Once boiling turn down to a simmer 1 hour (stirring occasionally).  This is ready when the liquid has reduced by half.
  2. Meanwhile sterilise 2/3 small jars with hot water.
  3. Put the hot chutney directly into the hot jars, making sure there are not air gaps (press down tightly).
  4. Clean around the rim and put the lids on tightly.
  5. Leave on the side for 24hrs until the lids are sucked down.  If this does not happen, but the jar(s) in the fridge and use those first.
  6. Store in a cool, dark place.



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