Beetroot Chutney Recipe Mary Berry Food

MARY BERRY'S CHRISTMAS CHUTNEY

Mary Berry's Christmas chutney image

A perfect match for cheese and cold meats, and delicious in turkey sandwiches

Provided by Mary Berry

Categories Condiment

Time 2h30m

Yield Makes about 2.5kg/6lb

Number Of Ingredients 10

Ingredients

900g tomato
3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb)
700g onion, peeled and fairly finely chopped, by hand or in a food processor
4 fat cloves garlic, crushed
350g granulated sugar
300ml/½pint white wine vinegar or distilled malt vinegar
1 tbsp salt
1 tbsp coriander seeds, crushed
1 tbsp paprika
2 tsp cayenne pepper

Steps:

Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.

SPICY BEETROOT RELISH

Spicy Beetroot Relish image

Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator

Provided by Tisme

Categories Australian

Time 1h45m

Yield 2 jars

Number Of Ingredients 9

Ingredients

2 cups beetroots, raw, grated peeled
1 tablespoon honey, mildly flavoured
1/4 cup red wine vinegar or 1/4 cup cider vinegar
1 teaspoon mustard seeds
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
3/4 cup water
3/4 teaspoon salt

Steps:

Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
Taste for seasoning while it is still warm and adjust if necessary.

Nutrition Facts : Calories 120.7, Fat 0.8, SaturatedFat 0.1, Sodium 1009.2, Carbohydrate 26.8, Fiber 4, Sugar 22.2, Protein 3.2

MUM'S BEETROOT CHUTNEY

Mum's beetroot chutney image

This sweet beetroot chutney recipe was handed down through our family and eventually landed with me! Everyone loves it!

Provided by kevandros

Time 1h20m

Yield Makes 6 jars

Number Of Ingredients 0

Ingredients

Steps:

cook and dice beetroot, peel, chop and dice apples and onions
put all ingredients except for beetroot into large pan and boil until tender,
add beetroot and boil for further 10 minutes.

BEETROOT CHUTNEY

Beetroot chutney image

This lovely fusion of earthy sweet beetroot, zesty lemons and piquant capers, with warming hints of fennel, works well with smoked fish, cold poultry or grilled halloumi. It makes a great barbecue relish for just about anything and is a wonderful partner to cheese.

Provided by Pam Corbin

Categories Other

Yield Makes 3 x 300ml/10fl oz jars

Number Of Ingredients 11

Ingredients

600g/1lb 5oz raw beetroot
2 unwaxed lemons, finely grated zest only
100ml/3½fl oz lemon juice (about 2-3 lemons)
150ml/¼ pint cider vinegar
1 red onion, finely chopped
2 large cooking apples, peeled, cored and roughly chopped (approx 250g/9oz prepared weight)
2 tsp fennel seeds
200g/7oz granulated sugar
2 tbsp capers or caper berries, roughly chopped
large pinch of sea salt
few grinds black pepper

Steps:

Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30-40 minutes until just tender - this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside.
Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20-25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat.
Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids.
The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened.

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