Beetroot Chutney

A while back, we posted an article on our facebook page ( on fun ways to use beetroot. It seemed to be a very popular post!!


One of our Buchulife fans, Sue Tiley, asked if we could help her find a Beetroot Chutney recipe. So, after scouring the internet for sum ideas. This is the best one we could come up with!


Beetroot Chutney
  • 1.8 kg beetroot
  • 1 large onion
  • 450 g raisins
  • 1 teaspoon salt
  • 225 g white sugar
  • 570 ml white vinegar
  • 6 peppercorns
  • 6 cloves
  • 1 tablespoon allspice
  1. Wash the beetroot carefully without rubbing the skin and cook gently in a large pan, covering the beetroot with water, until tender.
  2. Allow to cool, rub off the skins and dice into cubes.
  3. Peel and chop the onion.
  4. Put all of the ingredients into a large, heavy based pan, tying the peppercorns and cloves in muslin.
  5. Bring to the boil very slowly and then simmer gently until cooked and thick.
  6. Remove the muslin bag and pour into hot, clean, sterilized jars. Seal at once.
Recipe from: 

Hope you enjoy making this chutney! It looks divine : )