Pickled Beetroot & Tomato Chutney

Prep time:

Cook time:

Serves: 2 cups each

We are preparing for Australia day burgers by making aromatic pickled beetroot and a lovely tomato chutney enhanced with native akudjura (bush tomato).


  1. Pickled Beetroot –
  2. Preheat oven to 180C. Wrap beetroot in foil and roast on a baking tray for 30-40 minutes or until a skewer inserts easily. Set aside to cool for 10 minutes.
  3. While beetroot is cooking combine vinegar, water, sugar and pickling spice in a saucepan and heat, stirring until sugar is dissolved. Simmer for 5 minutes then remove from heat.
  4. Peel or cut skin off beetroot and cut into 2mm slices and place in a sterilised airtight jar or container.
  5. Pour vinegar liquid over beetroot and allow to completely cool before closing lid.
  6. Store in the fridge for up to 6 months. Once opened, use within 3 weeks.
  7. Tomato Chutney –
  8. Preheat oven to 150C. Place tomatoes on a large baking tray and sprinkle with sumac, salt, pepper and sugar. Bake for 1½ – 2 hours until very soft and dark.
  9. Meanwhile, sweat onion with 1 tbsp olive oil, over very low heat and lid on, until very soft. Add garlic, red wine vinegar, gula melaka, bay leaf, aleppo pepper and akudjura. Stir to combine then turn off heat until tomatoes are ready.
  10. Add tomatoes to the onion base and cook over low heat for 45 minutes, stirring occasionally, until tomatoes are broken down and jammy.
  11. Place in a sterilised airtight jar or container and allow to cool before closing lid.
  12. Store in the fridge for up to 3 months. Once opened use within 1 week.