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Apple Chutney with Beets & Ginger

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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

  This apple chutney with beets & ginger is a perfect accompaniment to meat, cheese, sandwiches and more.

Close up of apple chutney in a jar with a spoon on the side.

Whenever I go out for Indian food, I can’t help but fill up on the naan bread and chutney spread. Honestly, I could just eat chutney by the spoonful until I’m stuffed to the brim and tbh – I ain’t mad about it.

I mean, one one end its a bit of a shame because I’m honestly obsessed with curry and biryani, and I hate to spoil my dinner but I am just such a sucker for a good chutney!

While most chutneys are made with mango and red onion, I wanted to switch it up and make it a bit more “Canadian” with beets and apples. After all, they are in season right now and I always love to dream up new ways to use up seasonal produce. And OMG, is this apple chutney with beets ever delicious!

Table of contents

Why This Recipe Works

While most chutneys are made with mango and red onion, I wanted to switch it up and make it a bit more “Canadian” with beets and apples. And OMG, is this apple chutney with beets ever delicious! I also love this recipe because its

  • SO easy to make: only 2 steps!
  • Completely plant-based & vegan
  • Easy to pair with a variety of dishes

Key Ingredients

To make this apple chutney you’ll need –

Birds eye view of portioned ingredients needed to make apple chutney including beets, red onion, cumin seeds, mustard seeds, maple syrup, green apples, ginger, balsamic vinegar, and raisins.

Beets – who doesn’t love a good beet this time of year? Not only are beets excellent for pickling, but the strong pigment will add the most beautiful deep purple pink colour to this apple chutney! As well as a healthy dose of fibre and antioxidants, of course.

Green Apples – I like to use green apple in this chutney because it gives the chutney a more tart flavour. Other tart apple varieties that would work great with this apple chutney include Fuji, Golden Delicious, and McIntosh.

Seeds – to make this apple chutney on the spicy side I use mustard and cumin seeds. You can also experiment with other aromatic seed varieties like whole peppercorns, coriander seeds, chili peppers, mint etc! The possibilities are endless but I personally like to keep it simple.

Balsamic Vinegar – this will give the apple chutney some acidity which helps to balance out the sweetness from the apple and raisins. If you don’t have balsamic vinegar on hand, you can use apple cider vinegar or white vinegar instead.

How to Make This Recipe

Images of the three steps required for making the apple chutney including grating the beets, combining all ingredients in to a sauce pot, and boiling until cooked.

Step 1: Peel and grate beets.

Step 2: Add in the grated beets, green apples, onion, vinegar, ginger, maple, raisins and seeds to a pot and reduce the heat to medium.

Step 3: Cook for about 5-10 minutes until the liquid has evaporated. Season with salt and pepper, to taste.

Expert Tips

Okay so as long as you can get the beets peeled without totally wrecking your manicure, this apple chutney with beets is pretty easy to pull off! Just boil down some finely diced beets and apples with spicy ginger, mustard seed, tangy balsamic and sweet maple and mash it down to a thick, chutney spread.

If you want to play around with the colour of this apple chutney, you can also use golden or candy cane beets instead.

Birds eye view of apply chutney on a wooden board accompanied by cheese, slices red apple, and crackers.

Recipe FAQs

What can I pair this chutney with?

Oh boy, what can’t you do? This apple chutney is super tasty on crackers with soft cheese, naan bread, as an accompaniment to protein like pork tenderloin, chicken and salmon. I also love it smeared on sandwiches with roast turkey, especially around the holidays. 

How long does this chutney keep in the fridge?

This recipe stays fresh for about a month in the fridge.

How can I preserve this apple chutney?

You can use the water bath method by following these easy steps.

What can I use instead of apples?

Mango is one of the most common fruits used to make chutney but you can also try persimmons, peaches, or tomatoes. The combinations are endless!

More Recipes You Might Like

So now, tell me, friends – what are your favourite ways to use chutney?

Apple Chutney with Beets & Ginger

  This apple chutney with beets & ginger is a perfect accompaniment to meat, cheese, sandwiches and more.
4.6 from 5 votes
Print Pin Rate
CourseAppetizer
CuisineFrench
DietVegan, Vegetarian
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings16 people
Calories69kcal
AuthorAbbey Sharp

Ingredients

  • 3 cups golden or red beets (about 6 small) peeled and grated
  • 2 1/2 cups green apples (about 2 large) peeled and finely diced
  • 1 red onion finely diced
  • 1/2 cup balsamic vinegar
  • 1 tbsp ginger finely grated
  • 1/2 cup maple syrup
  • ¼ cup raisins
  • 1 tbsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch each of salt and pepper to taste

Instructions

  • Add in the grated beets, green apples, onion, vinegar, ginger, maple, raisins and seeds to a pot and reduce the heat to medium.
  • Cook for about 5-10 minutes until the liquid has evaporated. Season with salt and pepper, to taste.

Video

Nutrition

Calories69kcalCarbohydrates16gProtein1gFat1gSaturated Fat1gSodium24mgPotassium169mgFiber2gSugar11gVitamin A19IUVitamin C3mgCalcium22mgIron1mg
Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

Have you tried this apple chutney with beets? Let me know down in the comments below!

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About Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

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Reader Interactions

32 Comments

  2. Mary Ann says

    This sounds really good. I have not made it yet. I would be making it for one. How long can this chutney be kept? In the refrigerator? Can it be ‘canned” with the water bath method? Tks for the info.

    reply to this comment

  3. Jean says

    Did anyone try cooking whole beets first, then peeling and dicing them? It’s a lot easier to peel cooked beets than raw ones. And you have to cook them first for this recipe anyway.

    reply to this comment
4.60 from 5 votes (4 ratings without comment)

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