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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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