Delightful Mary Berry Beetroot Chutney Recipe

Beetroot chutney bursts with ruby-red brilliance, transforming mundane meals into culinary adventures.

This vibrant condiment packs a punch of sweet-tangy magic that dances across your taste buds.

Earthy undertones and zesty spices mingle in a complex flavor symphony that elevates even the simplest dishes.

Home cooks treasure this crimson preserve for its ability to breathe life into bland plates.

Crafted with precision, each spoonful tells a story of bold ingredients and careful balance.

Robust and versatile, this chutney turns ordinary sandwiches and cheese boards into gourmet experiences.

Unleash a world of flavor waiting to tantalize your senses.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Calories: 80 kcal

Servings: 4

What You’ll Need for Mary Berry Beetroot Chutney

• Sharp Kitchen Knife: Select a high-quality, well-balanced blade for precise cutting.
• Cutting Board: Choose a sturdy, non-slip surface that protects your countertop.
• Peeler: Opt for a comfortable grip with a sharp blade for easy skin removal.

• Beetroots: Pick firm, smooth-skinned roots with vibrant deep purple color and no soft spots.
• Onions: Select crisp, heavy bulbs with tight, papery skins and no green sprouts.
• Apples: Choose firm, fragrant fruits with smooth, unblemished skin and no bruising.
• Fennel: Look for bright white bulbs with fresh, feathery green tops and no brown marks.

• Lemon, White Wine Vinegar: Seek bright, fragrant citrus with smooth, heavy skin.
• Capers: Select plump, briny buds packed in high-quality brine.
• Granulated Sugar: Use fine, pure white crystals for smooth dissolution.
• Salt, Black Pepper: Choose freshly ground options for maximum flavor intensity.

Tools Used for Mary Berry’s Beetroot Chutney

• Large Pot: Perfect for boiling beetroots and creating the chutney base.
• Sharp Kitchen Knife: Essential for precisely dicing beetroots and apples.
• Cutting Board: Provides a stable surface for chopping ingredients.
• Peeler: Helps remove beetroot skin smoothly and efficiently.
• Wooden Spoon: Great for stirring and mixing ingredients during cooking.
• Sterilized Glass Jars: Crucial for preserving and storing the finished chutney.
• Jar Lids: Ensures an airtight seal for long-term storage.
• Measuring Spoons: Helps accurately add sugar, salt, and spices.
• Grater: Useful for zesting lemon and creating fine citrus flavor.

Instructions for Mary Berry’s Beetroot Chutney Recipe

Craft Vibrant Beetroot Chutney

Transform ordinary beetroots into a zesty, memorable condiment that will elevate your meals. This simple recipe brings robust flavors and homemade charm to your table.

• Prepare Beetroot Magic

Scrub beetroots clean and boil until tender. Once cooled, gently remove skins and chop into tiny cubes. The deeper the color, the more stunning your chutney will be.

• Build Flavor Foundation

Combine zesty lemon, tangy vinegar, sweet apples, and aromatic fennel in a pot. Let these ingredients dance together over medium heat, softening and melding their personalities. Introduce beetroot cubes and let them simmer, creating a rich, complex base.

• Sweeten and Balance

Sprinkle sugar to round out the intense flavors. Stir consistently as the mixture transforms, thickening into a glossy, jam-like consistency. Add a whisper of capers, salt, and pepper to create depth and intrigue.

• Preserve Your Culinary Creation

Transfer the steaming chutney into clean glass jars. Seal tightly and let the flavors marry and develop. Store in a cool, dark space, allowing two weeks for the chutney to reach its full, vibrant potential. Once opened, enjoy within four weeks for maximum taste excitement.

Mary Berry Beetroot Chutney Storage and Prep Tips

• Preserve Peak Freshness: Store your homemade beetroot chutney in sterilized glass jars with tight-sealing lids to lock in robust flavors and maintain maximum quality.
• Smart Refrigeration Strategy: After opening, keep chutney refrigerated and enjoy within 4 weeks, ensuring each spoonful delivers that perfect tangy-sweet taste without compromising texture or nutritional value.
• Extended Shelf Life Technique: Unopened jars can rest comfortably in a cool, dark pantry for up to 12 months, ready to elevate your meals whenever culinary inspiration strikes.
• Flavor Maturation Magic: Allow chutney to rest undisturbed for 2 weeks before serving, letting spices and ingredients harmonize into a deeply complex, rich condiment that will impress every palate.

How to Adjust Mary Berry’s Beetroot Chutney Flavor

• Preserve Flavor Wisely: Ensure jars are completely sterilized to prevent bacterial growth and maintain the chutney's vibrant taste. Quick boiling or oven sterilization works best for glass containers.
• Customize Your Chutney: Experiment with different apple varieties like Granny Smith for tartness or Honeycrisp for sweetness. Each type will subtly transform the overall flavor profile of your beetroot chutney.
• Balance Spice Levels: Add red chili flakes or fresh jalapeños for heat-lovers. Start with small amounts and gradually increase to find your perfect spice tolerance without overwhelming the beetroot's natural earthiness.
• Elevate Serving Suggestions: Pair this chutney with sharp cheeses, grilled meats, or spread on crusty artisan bread. Its complex flavor complements both cold and warm dishes, making it a versatile condiment for multiple culinary experiences.

How to Serve Beetroot Chutney by Mary Berry

• Serve with Savory Cheese Platters: Spread this vibrant beetroot chutney alongside creamy brie, sharp cheddar, and tangy goat cheese for a delightful appetizer that bursts with flavor.
• Pair with Rustic Bread Selections: Slather the chutney on toasted sourdough, crusty whole grain, or artisan rye bread to elevate a simple sandwich or create a gourmet toast experience.
• Enhance Grilled Meats: Dollop the chutney over roasted chicken, grilled pork tenderloin, or seared lamb chops to add a sweet and tangy dimension that complements the richness of the protein.
• Complement Salad Creations: Use as a zesty dressing or garnish for mixed green salads, quinoa bowls, or roasted vegetable medleys to introduce a vibrant, textured element to your dish.

Tangy Mary Berry Beetroot Chutney Recipe

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4.8 from 18 reviews

• Total Time: 2 hours 15 minutes
• Yield: 4 1x

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Description

Mary Berry’s beetroot chutney combines tangy vinegar with sweet beets for a rich condiment. Spices and brown sugar create depth, making this preserve perfect for cheese boards or gifting to friends who appreciate homemade delicacies.

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Ingredients

Scale 1x2x3x

• 600 g (21.16 oz) raw beetroot
• 2 cooking apples (peeled & cored), chopped
• 1 red onion, chopped
• 200 g (7.05 oz) granulated sugar
• 150 ml (5.07 fl oz) cider vinegar
• 2 unwaxed lemons, zest
• 2 tbsps chopped capers or caper berries
• 2 tsp fennel seeds
• Pinch of sea salt
• Black pepper to taste

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Instructions

1. Prepare Beetroot: Rinse beetroot under cold water, removing dirt. Boil in a pot until tender (35-40 minutes), then cool. Peel and dice into uniform cubes.
2. Create Flavor Base: Combine lemon zest, lemon juice, white wine vinegar, onion, apples, and fennel seeds in a cooking pot. Simmer on medium heat until apples soften and become translucent (10-12 minutes).
3. Combine Ingredients: Introduce beetroot cubes into the simmering mixture, ensuring even distribution. Cook for additional 4-5 minutes to harmonize flavors.
4. Sweeten and Thicken: Incorporate granulated sugar, stirring until completely dissolved. Reduce heat and allow mixture to develop a jam-like consistency (8-10 minutes).
5. Season and Finalize: Add capers, salt, and black pepper. Stir thoroughly to integrate seasonings and develop depth of flavor.
6. Preserve and Mature: Transfer hot chutney into sterilized glass jars, leaving minimal headspace. Seal tightly. For optimal flavor development, allow chutney to mature for 2 weeks before consuming.
7. Storage and Shelf Life: Store unopened jars in a cool, dark pantry for up to 12 months. After opening, refrigerate and consume within 4-6 weeks to maintain quality and taste.

Notes

• Prep Like a Pro: Rinse beetroot thoroughly and boil until fork-tender to ensure perfect texture and remove any earthy residue.
• Flavor Fusion Technique: Cook onions and apples first to create a robust base that enhances the chutney’s overall depth and complexity.
• Sugar Secrets: Dissolve sugar slowly and stir continuously to prevent burning and achieve a smooth, glossy jam-like consistency.
• Storage Strategy: Allow chutney to mature for two weeks before serving to develop rich, complex flavors, and store in cool, dark place for maximum preservation.

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

Nutrition

• Serving Size: 4
• Calories: 80
• Sugar: 29 g
• Sodium: 5 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 1 g
• Cholesterol: 0 mg