Hamdi Saidani Mary Berry Beetroot Chutney is one of the best and easiest UK Beetroot Chutney recipes ever. This old-fashioned Beetroot Chutney is made with beetroot, apples, lemons, cider vinegar, red onions, fennel seeds, and a touch of granulated sugar for sweetness.
Serve this spicy Beetroot Chutney with smoked salmon, cold poultry, or grilled halloumi.
Beetroot Chutney Ingredients
- 600g raw beetroot
- Zest of 2 unwaxed lemons
- 100ml lemon juice (from 2–3 lemons)
- 150ml cider vinegar
- 1 chopped red onion
- 2 chopped cooking apples (peeled & cored)
- 2 tsp fennel seeds
- 200g granulated sugar
- 2 tbsp chopped capers or caper berries
- Pinch of sea salt
- Black pepper to taste
How To Make Beetroot Chutney
- Prepare Beetroot: Wash the beetroot and boil it in a pot of water for 30-40 minutes until tender. Once cooled, peel and chop into small cubes.
- Cook Mixture: In a large pot, combine lemon zest, lemon juice, vinegar, onion, apples, and fennel seeds. Cook on medium heat for 10 minutes until apples turn soft. Add beetroot cubes and cook for a few more minutes.
- Add Sugar & Season: Add sugar to the pot and stir until it dissolves. Cook until the mix becomes thick, like jam. Before turning off the heat, mix in capers, salt, and pepper.
- Jar & Store: Pour the chutney into jars and seal. You can eat it right away, but it’s best after 2 weeks. Store unopened jars in a cool place for up to a year. Once opened, refrigerate.
What To Eat With Beetroot Chutney
Traditionally Beetroot Chutney is best to eat with smoked salmon, turkey sandwiches, and grilled halloumi skewers. It also pairs beautifully with BBQ ribs, brie, or cheddar cheese platters, or as a relish for roast beef sandwiches.
How Long Does Beetroot Chutney Last
As mentioned in the recipe section, Beetroot Chutney can last up to a year in a cool, dark cupboard. However, once opened, it can only last about 2 weeks in the fridge.
Can I Freeze Beetroot Chutney
Yes, Beetroot Chutney can be frozen for up to 6 months. To freeze it, ensure it’s in an airtight container or freezer bag.
To thaw frozen Beetroot Chutney, place it in the refrigerator overnight or let it sit at room temperature for a few hours.
Beetroot Chutney Variations
- Add Orange: Add the zest and juice of about 2 oranges when simmering the mixture. This will give a citrusy twist to the chutney.
- Add Chili: For a spicy Beetroot Chutney, add 1-2 finely chopped red chilies during the cooking process.
- Add Horseradish: Mix in 2 tablespoons of freshly grated horseradish or horseradish sauce during the final 10 minutes of cooking for a pungent and spicy flavor.
- Add Ginger: Grate about a 2-inch piece of fresh ginger and add it to the chutney while simmering. This will introduce a warm and aromatic taste.
Beetroot Chutney Nutrition Facts
- Calories: 170kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Total Carbohydrates: 36.7g
- Sugars: 36.7g
- Dietary Fiber: 1.7g
- Protein: 1.3g
- Sodium: 0.6g
Try More Chutney Recipes:
Mary Berry Beetroot Chutney
Description
Mary Berry Beetroot Chutney is one of the best and easiest UK Beetroot Chutney recipes ever. This old-fashioned Beetroot Chutney is made with beetroot, apples, lemons, cider vinegar, red onions, fennel seeds, and a touch of granulated sugar for sweetness.
Serve this spicy Beetroot Chutney with smoked salmon, cold poultry, or grilled halloumi.
Mary Berry Beetroot Chutney Ingredients
How To Make Mary Berry Beetroot Chutney
- Wash the beetroot and boil it in a pot of water for 30-40 minutes until tender. Once cooled, peel and chop into small cubes.
- In a large pot, combine lemon zest, lemon juice, vinegar, onion, apples, and fennel seeds. Cook on medium heat for 10 minutes until apples turn soft. Add beetroot cubes and cook for a few more minutes.
- Add sugar to the pot and stir until it dissolves. Cook until the mix becomes thick, like jam. Before turning off the heat, mix in capers, salt, and pepper.
- Pour the chutney into jars and seal. You can eat it right away, but it’s best after 2 weeks. Store unopened jars in a cool place for up to a year. Once opened, refrigerate.
