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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
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
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.