Easy Mary Berry Beetroot Chutney Recipe: Sweet & Tangy Perfection

Beetroot chutney stands as a vibrant culinary treasure that transforms ordinary meals into extraordinary experiences.

Rich crimson hues and complex flavor profiles make this condiment a standout in any kitchen pantry.

Sweet-tangy notes dance across your palate with each spoonful of this remarkable preserve.

Traditional British recipes often celebrate seasonal ingredients through clever preservation techniques.

Skilled home cooks understand how transformative a well-crafted chutney can be for simple dishes.

Bold spices and carefully balanced ingredients create a stunning accompaniment that elevates everything from cheese plates to sandwiches.

Small-batch preparation ensures maximum flavor and textural complexity in every jar: get ready to revolutionize your meal experience.

Why Fans Adore Mary Berry’s Beetroot Chutney

• Boost Homemade Flavor: This beetroot chutney delivers an incredible burst of tangy and sweet taste that transforms ordinary meals into extraordinary culinary experiences with its complex flavor profile.
• Preserve Like a Pro: Easily create a long-lasting condiment that can be stored for up to a year, giving you a delicious homemade preserve that's perfect for gifting or enjoying throughout different seasons.
• Quick and Simple Cooking: The recipe requires minimal technical skills, making it accessible for home cooks of all levels while providing a gourmet result that looks and tastes impressively sophisticated.
• Versatile Culinary Companion: This vibrant chutney pairs wonderfully with cheeses, cold meats, sandwiches, and roasted dishes, adding a zesty punch of color and flavor to multiple meal types with minimal effort.

The Must-Have Ingredients for Mary’s Beetroot Chutney

Main Ingredients:

• Beetroot: Earthy and sweet root vegetable, rich in color and flavor for the chutney's base.

• Onion, Apples: Add natural sweetness and depth to the chutney's overall taste.
• Lemon Zest, Lemon Juice: Bright citrus notes that balance and enhance other flavors.

• Fennel Seeds: Provides a subtle anise-like flavor and aromatic complexity.
• Sugar: Helps create the thick, jam-like consistency and balances the tartness.
• Capers: Small briny ingredient that adds a tangy and salty punch.
• Salt, Pepper: Essential seasonings to enhance and round out the chutney's flavor profile.

• Vinegar: Adds acidity and helps preserve the chutney, creating a balanced taste.

Make Mary Berry’s Beetroot Chutney Without Fuss

Step 1: Prepare Beetroot

Wash beetroots thoroughly. Place in a large pot and boil for 35 minutes until soft. Let cool completely, then carefully peel and dice into small 1/4-inch cubes.

• Sharp kitchen knife
• Cutting board
• Peeler

Step 2: Create Flavor Base

• Lemon zest
• Fresh lemon juice
• White wine vinegar
• Chopped onions
• Diced apples
• Fennel seeds

Cook on medium heat for 10 minutes until apples soften. Add beetroot cubes and simmer for 5 additional minutes.

Step 3: Sweeten and Season

Sprinkle of granulated sugar into the pot. Stir continuously until sugar completely dissolves. Continue cooking until mixture thickens to jam-like consistency.

• Capers
• Salt
• Black pepper

Mix these ingredients thoroughly just before removing from heat.

Step 4: Store and Preserve

Carefully transfer hot chutney into clean, sterilized glass jars. Seal tightly with appropriate lids. Allow chutney to mature for 2 weeks before consuming for optimal flavor.

Useful Tips for Beetroot Chutney That Shines

• Intensify Flavor Depth: Rest chutney for 2 weeks to allow ingredients to harmonize and develop complex taste notes.
• Select Subtle Vinegar: Opt for apple cider vinegar to introduce a gentle sweetness and nuanced flavor complexity.
• Craft Uniform Texture: Chop beetroot and apples into consistent small cubes ensuring even cooking throughout.
• Serve at Perfect Temperature: Allow chutney to sit at room temperature for 10 minutes before serving to unlock full flavor potential.
• Preserve with Precision: Select sterilized glass jars featuring tight-sealing lids to extend chutney's storage longevity.

Keep Mary’s Chutney Fresh With These Storage Tricks

• Refrigeration Method: Store opened jars in the refrigerator immediately after first use. Chilling stops bacterial growth and preserves the vibrant flavor of your homemade beetroot chutney, keeping it tasty for up to 4 weeks.
• Sterilization Method: Clean glass jars thoroughly before filling with chutney. Boil jars and lids for 10 minutes, ensuring a sterile environment that prevents harmful microorganisms from spoiling your delicious preserve.
• Vacuum Sealing Method: Create an airtight seal by using new lids and processing filled jars in a water bath. This technique eliminates oxygen, dramatically extending the chutney's shelf life to 12 months and maintaining its rich, tangy taste.

Fun Flavor Ideas for Beetroot Chutney Fans

• Spicy Beetroot Zinger: Add fresh red chili peppers or crushed red pepper flakes during cooking to create a hot, bold flavor profile that gives the chutney an extra kick.
• Herbal Garden Blend: Incorporate fresh chopped rosemary or thyme into the mixture, enhancing the earthy beetroot taste with aromatic herb notes that complement the sweet and tangy base.
• Mediterranean Inspired: Replace fennel seeds with cumin and add a handful of chopped green olives to bring a Mediterranean-style complexity to the traditional chutney recipe, creating a more robust and exotic condiment.
• Ginger Zing Version: Grate fresh ginger root into the mixture during the cooking process, introducing a warm, spicy undertone that brightens the beetroot's natural sweetness and adds depth to the overall flavor.

What We Learned from Mary’s Beetroot Chutney Recipe

Beetroot chutney emerges as culinary magic from Mary Berry’s kitchen, blending tangy and sweet notes in perfect harmony.

British cooking tradition sparkles through this vibrant preserve, connecting generations of home cooks.

Seasonal ingredients dance together, creating complex flavor profiles that elevate simple meals.

Home chefs can easily craft this remarkable condiment with minimal kitchen expertise.

Preservation techniques ensure long-lasting enjoyment of this spectacular chutney.

Quick preparation rewards passionate cooks with an extraordinary accompaniment that transforms ordinary dishes into memorable experiences.

Spread the deliciousness, share your creation on social media, and let fellow food enthusiasts marvel at your kitchen prowess – tag us and inspire culinary adventures!

Mary Berry Beetroot Chutney Recipe

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4.8 from 30 reviews

• Total Time: 2 hours 15 minutes
• Yield: 8 1x

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Description

Mary Berry’s beetroot chutney delivers a robust, tangy flavor profile that elevates simple sandwiches and cheese platters. Mediterranean-inspired seasonings blend with earthy British beetroot, creating a preserve that connects classic culinary traditions with modern palates.

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Ingredients

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Main Ingredients:

• 600 grams (21.16 ounces) raw beetroot
• 2 chopped cooking apples (peeled & cored)
• 1 chopped red onion
• 200 grams (7.05 ounces) granulated sugar

Liquid and Seasoning Ingredients:

• 150 milliliters (5.07 fluid ounces) cider vinegar
• Zest of 2 unwaxed lemons
• 2 tablespoons chopped capers or caper berries
• 2 teaspoons fennel seeds
• Pinch of sea salt
• Black pepper to taste

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Instructions

1. Thoroughly rinse the beetroot under cold running water, removing any dirt or debris. Place the beetroot in a large pot, cover with water, and simmer for 35-40 minutes until a fork easily pierces through the vegetable. Allow to cool completely, then carefully peel and dice into small, uniform cubes.
2. In a spacious cooking vessel, combine freshly grated lemon zest, extracted lemon juice, white wine vinegar, finely chopped onion, peeled and diced apples, and crushed fennel seeds. Heat the mixture over medium temperature, stirring occasionally, until the apples soften and become slightly translucent, approximately 10-12 minutes.
3. Gently fold the prepared beetroot cubes into the simmering mixture, ensuring even distribution. Continue cooking for an additional 4-5 minutes to meld the flavors.
4. Gradually sprinkle granulated sugar into the pot, stirring continuously until completely dissolved. Reduce heat and allow the mixture to thicken, resembling a jam-like consistency, which typically takes 8-10 minutes.
5. Season the chutney with briny capers, kosher salt (0.25 ounces or 7 grams), and freshly ground black pepper. Stir thoroughly to incorporate all seasonings.
6. Carefully transfer the hot chutney into sterilized glass jars, leaving a small headspace. Seal the jars tightly with clean lids. While the chutney can be consumed immediately, the flavors develop and intensify if allowed to mature for 2 weeks.
7. Store unopened jars in a cool, dark pantry for up to 12 months. Once opened, refrigerate and consume within 4-6 weeks for optimal taste and quality.

Notes

• Homemade preservation captures garden-fresh flavors, extending the taste of seasonal produce beyond harvest time.
• Storage in cool, dark spaces protects the chutney’s vibrant character and maximizes its shelf life.
• Resting for two weeks allows ingredients to meld, developing complex and nuanced taste profiles.
• Cooking until jam-like concentrates flavors, creating a rich and glossy texture that delights the palate.
• Fennel seeds introduce a subtle anise undertone, transforming the chutney from simple to sophisticated.
• Capers provide unexpected salty bursts that perfectly balance the sweetness of apples and sugar.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Appetizer, Snacks
• Method: Boiling, Simmering
• Cuisine: UK

Nutrition

• Serving Size: 8
• Calories: 180
• Sugar: 30g
• Sodium: 100mg
• Fat: 0.5g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 4g
• Protein: 1g
• Cholesterol: 0mg