Beetroot chutney recipe

(991 ratings)

Beetroot chutney is a delicious condiment that is so easy to make. It will be a wonderful addition to your cheeseboard and makes a super sandwich filling...

Beetroot chutney
  • Vegan
  • Vegetarian
  • healthy
Preparation Time5 mins
Cooking Time45 mins
Total Time50 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories16 Kcal1%
Sugar3.5 g4%
Fat0.03 g0%
Salt0.1 gRow 3 - Cell 2
Protein0.1 g0%
Carbohydrates3.7 g1%
Salt0.1 gRow 6 - Cell 2

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. One of our best chutney recipes, just like our easy tomato chutney recipe.


  • 300ml red wine vinegar
  • 300g golden caster sugar
  • 1 deseeded and chopped red chilli
  • 3 chopped red onions
  • 2tsp sea salt
  • 3 crushed garlic cloves
  • 30g root ginger, grated
  • 800g coarsely grated raw beetroot
  • 4x 400ml jars, sterilised




  1. Heat the red wine vinegar and sugar, until the sugar is dissolved.
  2. Add the chilli, red onion, salt, garlic, ginger and beetroot. Bring to the boil, then simmer for 40 mins.
  3. Pour into sterilised jars.

Tips for making beetroot chutney:

Vegetable chutneys like this contain larger amounts of vinegar than others, so store the chutney away for two to four weeks before eating to allow the flavours to develop and make sure it’s ready.

Follow our guide to sterilise jars the correct way. You can sterilise them in the oven, on the hob or in the microwave. Our how to sterilise jars and bottles guide tells you more.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies