Easy Beet & Apple Chutney

I’ll admit it: I used to hate beets. To me, they always tasted like dirt, and I couldn’t figure out why people were so excited about them. That all changed when we were at a spa in Barrie and they served a bright, tangy beet chutney on sausages. One bite and I was hooked. It was the perfect balance of sweet, tart, and earthy—suddenly beets made sense.

Since then, this chutney has become a must-have in our kitchen. We spoon it over sausages and burgers, stir it into salads, and serve it alongside cheese boards. On a recent family trip, I introduced it to our kids and grandkids, and everyone loved it. Best part? It freezes beautifully, so you can make a big batch and enjoy it year-round.

Here’s my version of that life-changing recipe:

​Ingredients

• 4 medium red beets (about 1 lb), peeled finely diced
• 2 medium apples, peeled, cored, and diced
• 1 medium red onion, finely chopped
• 1 cup red wine vinegar
• optional: ¾ cup sugar (or ½ cup honey for a softer sweetness)
• ½ tsp salt

​Instructions

1. Prepare the beets, apples and onion: Peel and finely dice them. 
2. Cook the base: In a large pot, combine the beets, apples, onion, red wine vinegar, sugar (or honey), and salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
3. Simmer: Reduce the heat and let the mixture simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until thickened and glossy.
4. Taste & adjust: Add more salt, sugar, or vinegar if you prefer a tangier bite.
5. Cool & store: Spoon into clean jars, let cool, and refrigerate. It will keep for about 3 weeks in the fridge—or freeze for up to 6 months.

Serving Ideas

• Slather on sausages or burgers for a sweet-tangy twist.
• Pair with goat cheese or sharp cheddar on crackers.
• Toss into a salad with arugula and walnuts.
• Serve alongside roast chicken or pork.

This chutney completely changed my relationship with beets. If you think you don’t like them, give this recipe a try, you might just find yourself converted, too.