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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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).
- Combine Ingredients: Introduce beetroot cubes into the simmering mixture, ensuring even distribution. Cook for additional 4-5 minutes to harmonize flavors.
- Sweeten and Thicken: Incorporate granulated sugar, stirring until completely dissolved. Reduce heat and allow mixture to develop a jam-like consistency (8-10 minutes).
- Season and Finalize: Add capers, salt, and black pepper. Stir thoroughly to integrate seasonings and develop depth of flavor.
- 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.
- 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