Beetroot and Ginger Chutney: "Get To Know" Olive, Feta & Ouzo

Beetroot & Ginger Chutney

I am in love with this Beetroot and Ginger Chutney recipe by Amanda Settle, blogger at Olive, Feta & Ouzu. The happy marriage of flavors is so delightful!  Plus - beets are filled with antioxidants, and ginger is full of immunity boosting benefits, so this deliciousness in a jar is both tasty and healthy! 

What is Chutney

Originating in India, chutney is a spicy (or sweet) condiment made of fruits or vegetables with vinegar, spices, and sugar. Beetroot and Ginger Chutney is best served with chips or crackers, various meats, cheeses, fruits, and nuts. The sweet beet paired with spicy ginger makes this chutney a great addition to your favorite charcuterie platter. If like me, you are so in love with this recipe that you cannot wait to slather it on a cracker, you can always eat chutney out of the jar with a spoon! Yup - that's my method. Do you enjoy canning? Chutney can be canned and stocked, ready-to-eat whenever you have a hankering for a sweet and spicy treat. Cheers! 

Spotlight on Blogger: Amanda Settle

Greek Isles resident, expat blogger, and cook and crafter, Amanda Settle writes at Olive, Feta, & Ouzo. I have loved following her journey and learning more about Greek seasonal foods. Besides her delicious food creations and travel stories (tips), Amanda has also adopted abandoned cats and a dog, and any animal lover (to me), is a friend for life! Thanks, Amanda for sharing your fabulous beet recipe. Stop by Amanda's blog for more delicious recipes and adventures in Greek Isle living.  

"I have read they [beets] are also a great antioxidant for the liver so perfect if you like the odd gin & tonic and are over the age of 40!"-  Amanda Settle


  •  500g beetroot, peeled and finely chopped
  • 1kg green apples peeled, cored and finely chopped
  • 275g red onions, finely chopped
  • 1 thumb fresh ginger, finely chopped
  • 1 tbsp crystallised ginger, finely chopped
  • 350g brown sugar
  • 750ml red vinegar
  • 1tsp allspice
  • 2tsp sea salt
  • 1tsp ground ginger


  • Prepare and chop the vegetables. You can vary the size of chunks depending on how you like your chutney.
  • Place the vinegar, sugar and spices in a large saucepan over a medium heat.
  • Dissolve the sugar making sure that the vinegar doesn’t boil.
  • Add the rest of the ingredients and cook for approx 2 1/2 hours until most of the liquid has disappeared.
  • Spoon into clean, hot sterilized jars and seal immediately.
  • Make sure as they cool that the safety dimple on the lids has depressed; then you know jars have sealed properly.
  • They will be edible after 3 weeks but better after 6 and will keep unopened in a cool dark place for about a year.
  • Once opened, keep in the fridge and chutney should last at least a month.

Recipe and Photo by Amanda Settle