Mangelwurzel Chutney Recipe

Now here’s a way to give mangelwurzel the glow-up it deserves! This rainbow root may have been destined for livestock once upon a time, but in a chutney it truly shines. Sweet, tangy, and spiced with just the right kick, this jarful of golden goodness is everything your cheese board has been waiting for. Honestly, once you’ve tried it, Branston won’t even get a look in.

Makes around 4–5 x 300ml jars

Ingredients:

• 1kg mixed red and yellow mangelwurzel, peeled and diced into 1cm cubes
  
• 2 medium onions (about 250g), finely chopped
  
• 2 medium apples (about 250g), peeled, cored and chopped
  
• 2 garlic cloves, finely chopped
  
• 300g soft light brown sugar
  
• 250ml cider vinegar
  
• 1 tbsp fresh ginger, grated
  
• 1 tsp ground cinnamon
  
• 1 tsp mustard seeds
  
• ½ tsp chilli flakes (optional, for heat)
  
• 1 tsp salt
  
• 100g raisins or sultanas

Method:

1. Place the diced mangelwurzel, onion, apple and garlic into a large pan.
   
2. Add the sugar, vinegar, ginger, spices, salt and raisins. Stir well to combine.
   
3. Bring to the boil gently, stirring until the sugar dissolves.
   
4. Reduce the heat and simmer uncovered for 1–1½ hours, stirring occasionally, until the mixture thickens and the vegetables are tender.
   
5. Test by dragging a wooden spoon across the base of the pan – if it leaves a clear trail without liquid filling it back in, the chutney is ready.
   
6. Spoon the hot chutney into sterilised jars, seal and allow to cool.

Storing:

Keep in a cool, dark place for at least 4 weeks before eating (if you can resist!) to allow the flavours to mature. Once opened, store in the fridge and use within 4 weeks.

Serving suggestion:

This vibrant chutney pairs beautifully with a strong cheddar, cold meats, or a thick slice of homemade bread and butter – the ultimate ploughman’s pickle with a rainbow twist.