Apple & Beet Chutney


In this chutney recipe from Inspired by the Seasons, apples, shallots, and beets are cooked down with warming ginger and sweet brown sugar into a yummy jam-like mixture perfect for topping meats or even grilled cheese sandwiches. Read below both for the chutney recipe and for instructions on how to transform an everyday grilled cheese into a sandwich full of Wisconsin Goodness!


1 1/2 C apples, peeled and cut into 1/2″ cubes. I used a cooking apple called Ginger gold.

1/2 C grated fresh beets – about 1 medium sized

2 TSP fresh grated ginger, you could substitute with a 1/2 tsp of powdered ginger

1/2 C apple cider vinegar

1/4 C brown sugar

2 T thinly sliced shallots about 1 medium sized



Place all ingredients, except the shallots into a small saucepan and bring to a simmer, cover and cook for 15 minutes.

Saute shallots in oil until just starting to brown and transfer to a paper towel.  Pat off any excess oil and add them to the pan with the other chutney ingredients and cook uncovered, for an additional 20 minutes. Once a spoon pulled along the bottom of the pan leaves a trail, remove from heat and let cool to room temperature.  Store in a covered container in the refrigerator for up to a week.


Any meltable cheese you have on hand

Thinly sliced apples – you will want a firm apple for texture, a Gala will work

Sourdough bread

Butter for the bread

Butter one side of 2 pieces of bread.  Place one piece butter side down in a frying pan on medium low heat.  With a fork, layer chutney, then apple slices, then cheese and top off with the other piece of bread, buttered side out.  Cook 3-4 minutes per side, until bread is golden brown.

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