Spiced Beetroot and Apple Chutney

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  • 1kg Organic Beetroot – Peeled and Diced
  • 2 Organic Onions – Diced
  • 6 Organic Apples – Diced
  • 1cm Piece Fresh Ginger – Finely Diced
  • 1 Clove Garlic – Finely Diced
  • 2tsp Ground Coriander
  • 1tsp Ground Mixed Spice
  • 1tsp Ground Cinnamon
  • 1tsp Black Mustard Seeds
  • 500g Organic Raw Cane Sugar
  • 500ml Organic Red Wine Vinegar


  1. Fry the Onion, Ginger, Garlic and Dried Spices in a little oil until the onions are softened. untitled (2)
  2. Add the Beetroot and Apple and cook for a further 2 minutes, then add the Sugar and Red Wine Vinegar. untitled (2)
  3. Stir occasionally and allow the mixture to simmer for 1½ hours or until there is no liquid left in the pan. cake mix
  4. Place into a sterilised Kilner jar while hot, fasten the lid and allow to cool. cake mix