Beetroot Chutney


  • 500g beetroot
  • 250g onions
  • 250g green cooking apples
  • 1 cup water
  • ½ cup sugar
  • 3 teaspoons salt
  • 6 tablespoons Wild’s Ezy-Sauce
  • ½ cup sultanas



Cook beetroot in a pan covered with water until tender. Drain, trim and peel away skin. Coarsely grate beetroot onions and apples. Add to a saucepan with sultanas and stir in water, sugar, salt and Wild’s Ezy-Sauce. Bring to the boil and cook for 30 minutes, stirring occasionally. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Makes approximately 1 litre.

Serving Suggestion: best accompanied with veal, pork, chicken, fish or smoked trout.