Beetroot Chutney

This beetroot chutney is sharp, gently sweet and deeply savoury, with apples for balance, fennel seeds for warmth and capers stirred in at the end. It works particularly well with omelets, or served simply with crackers and cheese, and it’s the kind of chutney that suits everyday meals as much as a fuller spread. This is my husband’s favourite chutney, and one I make regularly to keep in the cupboard.

Why This Recipe Works

• Slow cooking allows the beetroot to soften while concentrating flavour.
• Apples add natural sweetness and balance the vinegar.
• Fennel seeds bring gentle warmth without overpowering the chutney.
• Capers stirred in at the end add brightness and a savoury finish.
• Keeps well, making it ideal for batch cooking and gifting.

Ingredient Notes

• Beetroot: Fresh beetroot gives the best texture and colour. Pre-cooked works but produces a softer chutney.
• Apples: A tart apple helps balance sweetness and acidity.
• Vinegar: Provides preservation and the classic chutney tang.
• Fennel Seeds: Add subtle warmth that complements beetroot beautifully.
• Capers: Stir in at the end to keep their flavour distinct.
• Sugar: Adjust slightly depending on how sweet your apples are.

How To Serve

• Serve alongside quiche or savoury tarts such as my Quiche Lorraine.
• Spoon onto cheese boards with gluten-free crackers.
• Add to sandwiches or toasties for extra flavour.
• Pair with omelettes such as my mushroom, spinach and feta omelette or simple egg dishes.
• Include as part of a ploughman’s-style lunch.

Storage

• Store unopened jars in a cool, dark cupboard.
• Once opened, keep refrigerated and use within 3–4 weeks.
• Flavour develops and improves after a few days.
• Always use a clean spoon to maintain freshness.

Beetroot Chutney

A tangy, lemony beetroot chutney with apples, fennel seeds and capers, slow-cooked until thick and deeply flavoured.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 1

Ingredients Method Notes

Ingredients

  

• 700 g raw beetroot
• zest of 2 lemons non waxed lemons
• 100 ml lemon juice
• 150 ml apple cider vinegar
• 1 red onion finely chopped
• 3 large apples peeled, cored and roughly chopped
• 200 g granulated sugar
• 3 tsp fennel seeds
• 2 tbsp capers finely chopped
• 1 tsp salt
• freshly ground black pepper, to taste

Method

 

1. Top and tail the beetroot but do not peel it. Place into a large heavy-based pan, cover with cold water and bring to the boil.
2. Reduce to a simmer and cook until tender, about 30 minutes. Drain and leave to cool.
3. Once cool enough to handle, rub off the skins, chop the beetroot into small cubes and set aside.
4. In another large heavy-based pan, add the lemon juice, lemon zest, chopped onion, apples, apple cider vinegar and fennel seeds.
   
5. Cook over a medium heat and simmer for about 10 minutes, until the apples have softened.
6. Add the cubed beetroot and return the mixture to a gentle simmer.
7. Add the sugar gradually, stirring well each time until fully dissolved.
8. Continue to cook for 25–30 minutes, stirring occasionally, until thick and jam-like.
9. Stir in the chopped capers towards the end of the cooking time, then season with salt and black pepper to taste.
10. Spoon the hot chutney into sterilised jars, tapping the jars gently on the work surface to release any air bubbles.
11. Place a pre-cut circle of baking paper directly on the surface of the chutney and seal with lids.

Notes

• Makes approx. 3–4 medium jars.
• Consistency check: the chutney is ready when a spoon dragged through it leaves a clear line that slowly fills back in.
• This chutney improves with time and is best left for at least a few weeks before eating.
• Store sealed jars in a cool cupboard for up to 1 year. Once opened, keep refrigerated.
• Ensure vinegar and capers are gluten-free (most are, but always check labels).
• Always use clean, properly sterilised jars and discard if there are any signs of spoilage.