Yorkshire Beetroot and Onion Chutney
A rich, ruby-red preserve packed with earthy beetroot, sweet onions, warming spices, and tangy vinegar. Perfect with savoury pies and mature cheese.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 115 kcal
Equipment
- •large heavy saucepan
- •wooden spoon
- •chopping board
- •chef's knife
- •sterilised glass jars with lids
Nutrition
Per serving, approximate
- Calories
- 115 kcal
- fat
- 0.3 g
- carbs
- 26 g
- fibre
- 2.8 g
- protein
- 1.5 g
- calories
- 115 kcal
Instructions
- 1
Wear rubber gloves and peel the raw beetroot to avoid staining your hands.
- 2
Dice the beetroot, red onions, and Bramley apples into neat half-centimetre cubes.
- 3
Place the diced vegetables and apples into a large, heavy-based saucepan.
- 4
Add the sugar, vinegar, mustard seeds, ginger, allspice, salt, and crushed peppercorns.
- 5
Place the pan over medium heat and stir until the sugar completely dissolves.
- 6
Bring the mixture to a gentle boil, then turn the heat down to a steady simmer.
- 7
Simmer uncovered for 50 to 55 minutes, stirring occasionally so it does not catch.
- 8
Cook until the beetroot is tender and the liquid has reduced to a thick, glossy relish.
- 9
Ladle the hot chutney into warm, sterilised glass jars and seal tightly with lids.
- 10
Leave the sealed jars to mature in a cool, dark cupboard for at least two weeks.
Chef's tips
Chop the beetroot into small, uniform cubes so it softens evenly in the vinegar. Always leave the chutney to mature for two to four weeks before eating, which allows the sharp vinegar to mellow and meld with the spices.
Ingredient substitutions
- red wine vinegar → cider vinegar or British malt vinegar
- Bramley cooking apples → tart eating apples such as Granny Smith
- red onions → brown onions
Storage
Store unopened jars in a cool, dark cupboard for up to one year; once opened, keep refrigerated and consume within four weeks.
Reheating
Serve cold or at room temperature straight from the jar; do not reheat.
Common mistakes to avoid
- •Cutting the beetroot pieces too large, which leaves them hard and crunchy after simmering.
- •Cooking over excessive heat, which burns the sugar on the bottom of the pan.
- •Eating the chutney on the day of making before the harsh vinegar flavour has had time to mellow.
Serving suggestions
Cooked Yorkshire Beetroot and Onion Chutney?
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