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Beet Chutney
Beet Chutney
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Sweet, spoonable beet chutney - a must-have condiment for beet lovers. Jar it for year-round enjoyment!
Ingredients:
  • 2 1/2 pounds whole beets, rinsed, stems and long tails trimmed
  • 1 (2 to 3-inch) stick cinnamon
  • 2 whole cloves
  • 4 whole cardamom pods
  • 6 whole allspice berries
  • 2 cups sugar
  • 1/2 cup golden raisins
  • 1 large shallot, minced
  • 1 tablespoon whole-grain mustard
  • 1 1/2 teaspoons kosher salt
  • 2 cups apple cider vinegar
Instructions:
  • Cook the beets: Boil the beets by placing them in a large pot, covering them with water by an inch, bringing it to a boil, and simmering for 20-45 minutes until tender. For pressure cooking, add 1 cup of water to a pressure cooker, place a steaming rack inside, add the beets, lock the lid, cook for 12 minutes for small beets, and 18 minutes for larger beets. Quick release pressure, check for tenderness with a paring knife, and add more cooking time if needed. Allow the cooked beets to cool in a bowl.
  • Peel the cooked beets once they are cool enough to handle, using a paring knife or vegetable peeler to remove any clinging skins. Dice the peeled beets into 1/2-inch pieces.
  • Prepare the canner and jars: Set up a water bath canner with a canning rack, then add 3 pint or 7 half-pint canning jars. Ensure the jars are covered by at least an inch of water and bring to a boil. Clean the lids and rings in hot, soapy water.
  • Create a fragrant spice bundle by wrapping a cinnamon stick, cloves, cardamom, and allspice in cheesecloth and securing with twine, leaving one end long to easily attach to the pot handles while the water bath heats up.
  • Prepare the chutney: Combine diced beets, sugar, raisins, shallots, mustard, salt, vinegar, and water in a large stainless steel or enameled pot. Attach the cheesecloth bundle to the pot handle with twine. Bring the mixture to a boil, then simmer uncovered for 15-20 minutes until the liquid thickens slightly. The chutney will have a syrupy consistency, similar to a brine.
  • Prepare the jars: Remove the cheesecloth bundle and discard. Carefully lift jars out of the canner, pour the water back into the pot, and place jars on a clean dish towel. Fill the hot jars with chutney, leaving 1/2 inch of space at the top. Top off with boiling water if needed. Close the lids and place jars back into the canner. Ensure water covers the jars by at least 1 inch. Boil for 10 minutes, then remove and let cool on the towel. Listen for the sealing pop. Re-process any unsealed jars if needed. Refrigerate any unsealed jars.
  • Allow the chutney to sit for a few days to enhance the flavors. Refrigerate the opened chutney for up to 2 months. If you enjoyed the recipe, please leave a rating below!

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