Try our beetroot chutney recipe then check out our beetroot salad, beetroot dip, beetroot soup and more beetroot recipes.

Looking for more chutney recipes? Try making our tomato chutney, pear chutney, courgette chutney, plum chutney and plenty more.


  • 1 long or 2 round shallots, finely chopped
  • 1 red chilli, finely chopped
  • 2 tbsp red wine vinegar
  • 2 tsp caster sugar
  • diced to make 4 tbsp gherkins
  • 2 tsp yellow mustard seeds
  • 500g cooked beetroot, cut into 1 cm dice
  • a handful dil, chopped


  • STEP 1

    Put the shallots, chilli, vinegar and sugar in a bowl. Stir and leave for 5 minutes until the sugar has dissolved.

  • STEP 2

    Add the remaining ingredients, apart from the dill, stir well then leave to macerate for 1 hour. Stir in the dill and serve

*This recipe is gluten free according to industry standards

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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