Beetroot Chutney


Makes ± 1,5 litres



500ml red wine vinegar
250g (310ml) Huletts Treacle Sugar
1kg beetroot, peeled and finely chopped or grated
2 large onions, sliced
4 Granny Smith apples,
peeled and grated
5ml (1t)crushed dried chillies
5ml (1t)salt
5ml (1t)ground cinnamon
2ml (¼t)ground cloves
2ml(¼t) black pepper
5 cloves of garlic, crushed
15ml (1T)fresh grated ginger



  1. Heat the vinegar in a large heavy saucepan and add the Huletts Treacle Sugar.
  2. Dissolve the sugar over low heat and then bring to boil.
  3. Add the remaining ingredients into the pot and simmer for about 30 minutes or until most of the liquid has evaporated and the beetroot is soft.
  4. Bottle in sterilised jars while still hot and close immediately.

This chutney will keep for at least 6 months unopened. Once opened store in the fridge