Beet & blueberry chutney

Beet & blueberry chutney

Beetroot chutney recipe

I haven’t always been one to use chutneys with many things that I eat. Yes there was often a variety of mustard or some kind of pickle on the table when I was a young un’, but chutneys were always absent.

Perhaps my parents didn’t like them? Or maybe they were never really exposed to them and didn’t know where to use them?

Beetroot on chopping board, food styling

I’ve dabbled in chutneys before – tamarind, shengdana lehsan and hari – that are designed for spiced foods like Indian, but haven’t got around to making anything else that would go with say, a pie, on a sandwich or with some meat off the grill.

Well I can safely say that has now changed.

Being a lover of all things beetroot, I thought I’d try my hand at making a small batch of chutney with this tasty little root vegetable. The process of making a chutney is relatively simple. You’ve got your main ingredient like beetroot, a little sugar, and acidic element and whatever else you may want to flavour it with.

Kind of like compote, but without the vinegar.

Beet & blueberry chutney

What I’ve created here is a chutney that’s so easy to make. Honestly! And adding blueberries makes it a little more special, even if they pretty much dissolve and vanish into the beetroot.

All you do is slice up your vegetables, throw them into a saucepan with all the other ingredients and let it slowly simmer for half an hour. And then it’s done!

The beetroot retains its texture and is a little al dente, and the sweet and sour flavour lends perfectly to so many things. I’ve used it with grilled sausages, homemade pies, on sandwiches, with curries, even on bruschetta. I even tried it with a sharp cheddar and a light drizzle of truffle honey. Um, hello!

The great thing is that you only end up with a couple of cups of chutney, so there’s no need to worry about what to do with any excess. It didn’t last long in my fridge, believe me.


 

Where I’ve used this chutney –

Beetroot & blueberry chutney recipe

 

Print Recipe
Beet & blueberry chutney
Tasty, versatile and so easy to make. This beet & blueberry chutney needs to be tried!
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Place all ingredients into a medium saucepan. Bring to the boil, reduce the heat to low and allow to simmer for 25-30 minutes, stirring occasionally. It will be ready when about ¾ of the liquid has cooked away and a little syrup remains.
  2. Decant into sterilised jars, or one larger one, while still hot. Allow to cool before storing in the fridge.
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  • For some strange reason, I did grow up with chutneys… my parents always had a “relish tray” with Sunday dinners.It included some cottage cheese, a corn relish, celery sticks and a chutney – usually a mango-based variety. It wasn’t until I was an adult that I found an Indian grocery with all variety of chutneys to please the palate. But never have I seen one as beautiful as yours! The color given by both the beets and blueberries is amazing… and the flavor must be wonderful, too. If I can find verjus (not an easy task in Tucson), maybe I can make this for my Saturday dinner zI planned – a chicken and mango curry.

    • Wow, a relish tray! Now that’s serious business, David. How about I bring a bottle of verjuice over in exchange of a small bowl of your curry? PS, I hope you weren’t affected by the dust storms that hit Phoenix. Those things make a mess!

      • Sadly, I couldn’t find the verjus so I juiced some green apple and white grapes together and it was pretty awesome. This chutney is amazing. I did serve it with the mango chicken but think it would be amazing with a pork roast! And the color!

        • Great to hear you made it, David! It would be wonderful with pork roast.

  • Fresh blueberries? How much did they COST you in the middle of winter? 😉 I actually have some beets, they’re so cheap at the moment. I love that it’s a chuck it all in the pot chutney with zero maintenance. I’m trying to imagine how sweet it is. Is it more on the sweet or tart or savoury side? Best with white or red meats? Guessing white meats (OMG how gorgeous, can you imagine it dolloped on pure white chicken? 😉 )

    • Isn’t it crazy how expensive fresh blueberries are in Australia? I always compare the prices to the US where berries cost a few dollars when in season. It actually isn’t too sweet at all. I can’t stand sweet chutneys – you may as well eat jam if you like it sweet. I haven’t tried it with white meat yet, but I’m sure it would be mighty fine!

  • PS I NEED that cutting board

  • Barry Ozmo

    corn relish and mango chutney were welcome embellishments, I remember. beetroot chutney works on so many levels colour ,taste,and contrast.

  • I reckon Maggie would approve of this one. Heh. And I’m a little in love with that gorgeous spoon!

  • Looks awesome! Looking forward to trying it soon!

  • AmandaChewTown

    I’ve never been a chutney lover (didn’t really grow up with it in Italian cuisine) but the older I get, the more I’m craving things like chutneys. Your combination of beetroot and blueberries sounds inspired!

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  • Maggie

    This is my first post, so apologies in advance if there is some format I have missed.

    I have always thought beetroot an abomination, but as we had a load of blueberries and some beets lurking in the press, I thought I’d give this a lash. I don’t have ver juice (live in Sweden) so I substituted an elderflower cordial. I doubt it tastes as it should, but I love it nevertheless. Thank you

    • Thanks for dropping by, Maggie! I’m intrigued with the elderflower cordial, and I’m sure it worked just fine. No rules when it comes to the taste, cooking is all about adapting and making things your own!

  • Sara (Belly Rumbles)

    I do love a good chutney. Love what you have done with the combination of beetroot and blueberries, so pretty and I bet pretty tasty.

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