Beet Chutney Recipe

Experience a vibrant explosion of flavor with this Beet Chutney! This crimson relish, spiced with warming ginger and earthy cumin, is the perfect condiment for any occasion. Sweet and savory notes dance on your tongue, creating a truly unforgettable taste. Easy to make and even easier to love, this recipe is a must-try for chutney enthusiasts and home cooks alike!

Prep Time 20 mins

Cook Time 95 mins

Calories 362.6 kcal

Protein 4g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Beet Chutney

Beet
2 medium apples (about 1 lb)
1 medium onion (about ½ lb)
1 green bell pepper (about ½ lb)
1 cup brown sugar
Cider Vinegar
Golden Raisin
Ground Ginger
Salt
Ground Red Pepper
Ground Cumin

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How to Make Beet Chutney

Preheat oven to 400°F (200°C). Wash and chop 2 lbs beets, 2 medium apples (about 1 lb), 1 medium onion (about ½ lb), and 1 green bell pepper (about ½ lb). Roast vegetables on a baking sheet for 40-45 minutes, or until tender.
Once cooled slightly, roughly chop the roasted vegetables.
In a food processor using a coarse blade, combine the roasted vegetables with 1 cup brown sugar, ½ cup apple cider vinegar, 2 tablespoons grated fresh ginger, 1 tablespoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon salt, and ¼ teaspoon black pepper. Process until finely chopped but not pureed.
In a 4-quart stainless steel or enamel Dutch oven over medium heat, bring the mixture to a boil, stirring often.
Reduce heat to low, and simmer uncovered for 30 minutes, or until the chutney has thickened to your desired consistency, stirring frequently.
While the chutney simmers, prepare your jars: wash 8 clean pint jars and lids in hot, soapy water. Rinse thoroughly and keep warm.
Ladle the hot chutney into the prepared jars, leaving ½ inch headspace at the top.
Wipe the rims of the jars clean with a damp cloth.
Affix lids and rings, following the manufacturer's instructions.
Process in a boiling water bath for 15 minutes, ensuring the jars are fully submerged in boiling water.
Carefully remove jars and allow to cool completely on a rack, undisturbed, for 12-24 hours.
Check the seals; they should pop inward. Store in a cool, dark place and enjoy! Makes 8 half-pints.