This Mary Berry Beetroot Chutney is a rich and earthy recipe, which calls for fresh raw beetroot and sharp Bramley apples. It’s a colorful condiment perfect for cold cuts, ready in about 1 hour and 30 minutes.
Mary Berry Beetroot Chutney Ingredients
- 1.5kg (3lb) raw beetroot, peeled and diced into small cubes
- 3 large onions, chopped
- 3 cooking apples (Bramley), peeled, cored, and chopped
- 500g (1lb 2oz) granulated sugar
- 700ml (1¼ pints) spiced pickling vinegar (or malt vinegar)
- 1 tbsp ground ginger
- 1 tbsp salt
How To Make Mary Berry Beetroot Chutney
- Prepare the beetroot: Wash the beetroot thoroughly. Wearing rubber gloves to prevent staining your hands, peel the beetroot and cut it into small, uniform cubes (approx. 1cm).
- Combine the vegetables: In a large, heavy-based preserving pan or stainless steel saucepan, combine the diced beetroot, chopped onions, and chopped cooking apples.
- Add liquid and seasoning: Pour in the spiced pickling vinegar. Add the ground ginger and salt. Stir well to combine. (Note: Mary Berry often recommends adding the sugar after the vegetables have softened, but in some of her all-in-one chutney methods, you can add it now. For the best texture, wait to add the sugar).
- Simmer to soften: Bring the mixture to a boil, then reduce the heat to a simmer. Cook gently for about 30–40 minutes until the beetroot is tender but still holds its shape.
- Dissolve the sugar: Add the granulated sugar to the pan. Stir constantly over low heat until the sugar has completely dissolved and no granules remain.
- Boil to thicken: Increase the heat and bring the chutney to a rapid boil. Cook for another 30–45 minutes, stirring occasionally. The mixture should reduce, become thick, and take on a glossy, dark purple appearance.
- Test for readiness: The chutney is done when there is very little liquid left on the surface and a spoon drawn across the bottom of the pan leaves a clean trail.
- Pot and seal: Spoon the hot chutney into warm, sterilized jars. Cover with wax discs (wax side down) and seal with vinegar-proof lids. Label and store.
Recipe Tips
- Wear gloves: Beetroot juice stains everything instantly—hands, wooden spoons, and chopping boards. Wear gloves and consider using a plastic board that you can bleach later, or a glass board.
- Raw vs. Cooked Beetroot: It is essential to use raw beetroot for this recipe. Pre-cooked vacuum-packed beetroot is too soft and will disintegrate into mush during the long boiling process.
- The Spiced Vinegar: Using “spiced pickling vinegar” (readily available in UK supermarkets) adds layers of flavor like coriander, cinnamon, and pepper without needing to buy individual spices. If you can’t find it, use malt vinegar and add a muslin bag with peppercorns and cloves.
- Maturation: Like most root vegetable chutneys, this needs time to settle. Leave it for at least 2 weeks, ideally a month, for the vinegar tang to mellow and the earthiness of the beetroot to shine.
What To Serve With Mary Berry Beetroot Chutney
This deep purple chutney is a striking addition to savory plates.
- Smoked Mackerel: The earthy sweet beet pairs perfectly with oily fish.
- Goat Cheese Salad: A classic flavor combination.
- Corned Beef Hash: Adds a tangy kick to salty beef.
- Cheese Ploughman’s: Great with crumbly Lancashire or Wensleydale cheese.
How To Store Mary Berry Beetroot Chutney
- Store (Unopened): Store in a cool, dark place for up to 1 year.
- Store (Opened): Keep refrigerated and consume within 1 month.
- Freeze: Freezing is not recommended as it ruins the texture of the diced beetroot.
Mary Berry Beetroot Chutney Nutrition Facts
- Calories: 45kcal
- Protein: 0.5g
- Carbohydrates: 11g
- Fat: 0g
- Saturates: 0g
- Sugar: 11g
- Salt: 0.2g
Nutrition information is estimated per tablespoon (approx. 15g).
FAQs
Can I use eating apples?
Mary Berry almost always specifies Bramley (cooking) apples for chutneys. They possess a higher acidity and break down into a fluff that thickens the chutney. Eating apples will remain as hard cubes and won’t provide the right texture.
Why is my chutney too hard?
If the beetroot is still hard after cooking, you likely added the sugar too early. Sugar reinforces the cell walls of the vegetable. You must simmer the beetroot in the vinegar until tender before adding the sugar.
Can I grate the beetroot instead of chopping?
Yes, you can grate it for a finer texture (resembling a relish), but reduce the cooking time slightly as grated beetroot cooks faster than cubes.
Try More Recipes:
- Mary Berry Beetroot, Avocado and Prawn Salad Recipe
- Mary Berry Chocolate and Beetroot Cake Recipe
- Mary Berry Cheese and Onion Pie Recipe
Mary Berry Beetroot Chutney Recipe
Description
A classic dark and earthy chutney made with diced raw beetroot, sharp apples, and warming ginger.
Ingredients
Instructions
- Peel and dice the beetroot, onions, and apples.
- Place vegetables in a preserving pan with vinegar, ginger, and salt.
- Simmer gently for 30–40 minutes until beetroot is tender.
- Add sugar and stir until dissolved.
- Boil rapidly for 30–45 minutes until thickened and glossy.
- Spoon into hot sterilized jars and seal immediately.
- Store in a cool place to mature.
Notes
- Wearing rubber gloves during the preparation of the beetroot is highly recommended to prevent your hands from being stained pink for days.
- Using raw beetroot is crucial for the texture; pre-cooked beetroot will turn to mush during the boiling process and ruin the consistency of the chutney.
- If you cannot find spiced pickling vinegar, you can use regular malt vinegar and add a teaspoon of pickling spices tied in a muslin bag to the pot.
Mary Berry Beetroot Chutney Recipe
