Radish & Beetroot Chutney

Makes approx. 2kgPreparation: 15 minsCook: 1 hour

Great with cheese, cold meats, on a baked potato or with sausages.

beetroot and radish chutney recipePam Lloyd PR Radish Recipes (7th December 2010)


1.5kg raw beetroot, trimmed, peeled and diced
20 shallots, quartered
40 radishes, quartered
2 eating apples, peeled and grated
2 tbsp mustard seeds
2 tbsp coriander seeds
800ml white wine vinegar
600ml balsamic vinegar
700g demerara sugar

Step by step

  1. In your largest saucepan, combine all of the ingredients and bring to a simmer. Cook for 1 hour, stirring occasionally, until the beetroot is cooked and the juices have thickened.
  2. Once the chutney is done, spoon it into sterilised jars and seal the lids while it’s still hot. Use straight away or keep for up to 6 weeks.


To sterilise your jars, run them through a hot wash in your dish washer or boil in a pan of water for 10 minutes.

The flavour will improve if kept for a few weeks.

Once open keep in the fridge.