I love making quick and easy jams, compotes, chutneys at home. Quick and easy being the keywords here! Anything with more than 5 ingredients and 3 steps, and you’ve lost me forever!! 🙂

This Beetroot Apple Ginger Chutney has stayed with me for just this reason. Not only is it a really fast one, but it tastes like you’ve slaved over your stove for ages and looks fancy enough to put out on your fanciest cheese platters…I mean just look at that intense ruby red color!!

This recipe has been adapted form the loveliest little cookbooks that I bought years ago – Popina Book of Baking. Its got a wonderful collection of bakes that are very simple and completely no fuss.

I particularly like this recipe because it uses very basic ingredients that are easily available throughout the year. All you have to do is cook down grated apple, beetroot, and ginger along with some sugar and vinegar. This really doesn’t need any more spices/ add ons, unless you prefer to add some. It’s sweet, sour and mildly spicy from all that fresh ginger. Soooo yummmm!

Beetroot Apple Ginger Chutney served with Curd Rice

You can keep it chunky or make it completely smooth. I enjoy a bit of texture in my food so I eat it as is or sometimes give it a whir or two in my blender to get a semi chunky consistency as you can see in the pictures. It’s quite a versatile chutney. Goes very well with our regular Indian food, great in sandwiches, wraps and of course with cheese and crackers.

Beetroot Apple Ginger Chutney with Homemade Wholegrain Ajwain Crackers

I hope you’ll give this a try and enjoy it as much as we do.

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Print Recipe

Beetroot Apple Ginger Chutney

Servings: 1 cups
Author: Natasha Minocha

Ingredients

  • 1 Apples, large, grated
  • 1 Beetroot, grated
  • 2" Fresh Ginger, grated
  • 1/2 tsp Ajwain/ carom seeds optional
  • 2 tsp sugar
  • 2 tsp Vinegar I like to use red wine vinegar, but have used regular white vinegar too
  • 1/4 cup Water You may need more.
  • Salt to taste

Instructions

  • Combine all the ingredients in a pan and bring to a boil. Then cook for 15-20 minutes over low flame, stirring occasionally. You may need to add more water if the mixture is looking too dry. Once the mixture's cooked down completely. Take it off the heat. Taste and adjust for seasoning.
  • Let it cool completely before running it through your blender if you want a smoother texture. Store in the refrigerator in an air tight jar. This chutney stays well for a week.