I’ll be honest — I didn’t grow up loving beetroot. It always felt like something that turned up in school lunches or sad jarred salads, too earthy, too weirdly sweet. But then one rainy weekend, trying to use up some rogue beets and a handful of apples, I stumbled on this Hairy Bikers Beetroot Chutney — and it genuinely changed my mind.
It’s sweet, yes, but tangy too. Spiced but not in a shouty way. The balsamic and cloves wrap themselves around the beets like a cosy jumper. And when you spoon it onto a bit of sharp cheddar or tuck it into a crusty sandwich? Game over. It’s one of those jars that never lasts long in the fridge because it somehow ends up on everything.
Why You’ll Love It
- Perfect fridge-door condiment — It perks up toasties, roast dinners, salads… even cheese on toast.
- Ridiculously fragrant — That rosemary + orange combo is pure autumnal magic.
- Make-ahead friendly — The flavour gets better with time. Like a good stew.
- Goes with anything — Cheese, ham, roasted veg, burgers. You name it.
- A great way to use up beets — Especially if they’re lurking at the back of the fridge looking sad.
- Giftable! — Jar it up with a handwritten tag and suddenly you’re the thoughtful friend.
Ingredients
- 1.5kg fresh beetroot (about 5 medium beets)
- 3 brown onions, finely chopped
- 3 Granny Smith apples, peeled, cored, finely chopped
- 500ml balsamic vinegar
- 80ml fresh orange juice
- 550g raw sugar
- ½ tsp ground cloves
- 2 sprigs fresh rosemary
How to Make It
Roast those beets first:
Preheat your oven to 200°C (fan). Wrap each beet loosely in foil and roast on a tray for about 1 hour, or until you can poke a knife in easily. Let them cool enough to handle — then peel the skins off. I wear gloves because beet juice stains like a nightmare.
Get everything chopped and ready:
Dice the beetroot into small pieces — not quite minced, but not chunky either. Same for the onions and apples. You want a nice uniform mix so it all cooks evenly.
Into the pot they go:
Toss the beetroot, chopped onions, apples, vinegar, orange juice, sugar, and cloves into a heavy-bottomed pan. Stir until the sugar dissolves.
Add rosemary and simmer:
Drop in the rosemary sprigs whole (you’ll fish them out later). Bring everything to a simmer and reduce the heat to low. Let it bubble gently for about an hour, stirring now and then to stop anything catching on the bottom.
Check the texture:
It should be thick and jammy, not runny. If it’s still too liquidy after an hour, give it 10-15 minutes more — it thickens more as it cools, so don’t panic.
Pot it up or cool it down:
Remove the rosemary. Let it cool completely before spooning into clean jars, or serve straight away if you can’t wait (I never do).
Common Mistakes and How to Dodge Them
My chutney’s too runny — what did I do wrong?
It probably just needs a bit more time. Simmer gently and stir often. It should be thick and sticky.
It tastes too sharp.
Let it rest! The vinegar mellows after a day or two. If you’re still not loving it, a splash more sugar next time will balance things.
I forgot to peel the beetroot. Help?
No stress — just peel after roasting. The skins should rub right off once they’re soft and cool enough.
It’s too sweet for me.
Next time, reduce the sugar slightly or up the orange juice for more acidity.
Storage and Reheating
- Fridge: Lasts 2–3 weeks in a sealed jar or container.
- Freezer: Yep, freezes well! Portion into airtight containers and thaw in the fridge overnight.
- Reheat (if needed): Warm gently in a saucepan or microwave on low, just until soft and spreadable.
Frequently Asked Questions
Can I use cooked vacuum-packed beetroot?
You can, but roasted fresh beetroot gives more flavour depth and sweetness.
What’s the best vinegar to use?
Balsamic gives a nice deep richness, but red wine vinegar works in a pinch — just up the sugar a touch.
Can I skip the cloves?
Sure! But they add lovely warmth. Try cinnamon or a pinch of allspice instead.
How spicy can I make this?
Want heat? Add a chopped chilli or a pinch of ground ginger. Totally transforms it.
Nutrition Facts (Per 1 tbsp serving)
- Calories: 32
- Fat: 0.1g
- Carbs: 8g
- Sugar: 7g
- Fiber: 0.4g
- Protein: 0.3g
- Sodium: 65mg
More Hairy Bikers Recipe:
- Hairy Bikers Jerk Chicken With Allspice Berries
- Hairy Bikers Turkey Burgers
- Hairy Bikers Steak And Chips
Hairy Bikers Beetroot Chutney
Description
A rich, tangy-sweet chutney with roasted beetroot, apples, cloves, and rosemary — perfect for cheese boards, roast meats, or elevating your sandwich game.
Ingredients
Instructions
- Roast beetroot at 200°C for 1 hour. Peel and dice once cooled.
- Combine all ingredients in a heavy pot and stir until sugar dissolves.
- Simmer with rosemary on low heat for 1 hour, stirring often.
- Remove rosemary, cool slightly, and spoon into jars.
- Store in fridge or freeze. Let flavours develop for 1–2 days before serving.
Notes
- Use gloves when peeling beetroot to avoid stains.
- If too thick, stir in a splash of vinegar or juice.
- Swap rosemary for thyme or bay if preferred.
- Tastes better after a few days — make ahead if you can.