Beetroot Chutney | The Gift Of Oil
Beetroot Chutney featured image

Beetroot Chutney

Ready In 30 mins

Serves 5

Beetroot Chutney featured image


  • 300g cooked beetroot
  • 1 red onion
  • 2 Granny Smith apples
  • 200ml Red Wine Vinegar
  • 50g brown sugar
  • Half a teaspoon sea salt
  • Olive oil for frying


  • Peel and grate the apples and grate the beetroot. Finely chop the onions. In a frying pan, soften the onions in the olive oil for several minutes.
  • Add the apples to the pan for around 2 minutes, stirring continuously. Then add the beetroot followed by the Red Wine Vinegar, salt and the sugar.
  • Bring to the boil for 20 minutes and stir regularly. Remove from the heat and allow to cool.
  • With Camembert or Brie cheese on a cheese board, sandwiches, wraps, burgers…anything you fancy!


Red Wine Vinegar

From £6.85

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