Even diehard beetroot-haters enjoy this deep red alternative to chutney. It’s a spectacular accompaniment to cold meat, a ploughman’s lunch or as part of an antipasto plate.



  • 1kg beetroot, peeled and cut into matchsticks
  • 400g onion, peeled and finely chopped
  • few sprigs of thyme, stems removed
  • 1 fresh chilli, de-seeded and finely chopped
  • 1 cup sugar
  • 1 cup balsamic vinegar
  • 1 cup orange juice
  • 1 cup oil
  • freshly ground salt and papper to taste.




  • Put all ingredients in a heavy-bottomed saucepan over a low heat. Simmer for 2 hours, stirring regularly to prevent sticking. Pour into hot sterilised jars, allow to cool and store in the fridge for up to a month.


From ‘A Good Harvest, recipes from the gardens of Rural Women New Zealand’