Unbeetable Berry Chutney


With a free-from menu, we often spend too much time thinking about what we can’t have. We focus on those “traditional” recipes that are laden with dairy or other off limits food. But the list of what we can have is typically so much longer. And, without layers of cheese and cream smothering the rest of the dish, we can let more flavors emerge. This means simple things, including a variety of sauces and condiments, like this berry chutney.

Unbeetable Berry Chutney Recipe

This berry chutney has just five ingredients, is free of all top allergens, and takes only 20 minutes to prepare. Plus, it is tasty, and destined to become a favorite recipe for the holidays and entertaining. Here are some delicious serving suggestions:

  • Crostini – spread toasted bread rounds with creamy dairy-free “goat cheese” and top with the chutney.
  • Accompaniment – serve it as a side for roasted poultry, pork, or even a vegan Tofurky!
  • Sandwich Condiment – spread whole grain bread with soft “dairy-free” cream cheese (store-bought or homemade) and top it with chutney and sliced turkey, ham, beef, or simply your favorite sandwich veggies.

Special Diet Notes & Options: Berry Chutney

This recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, soy-free, vegan, vegetarian, and all around allergy-friendly. Just use caution when buying the marmalade and pickled beets; these are typically allergen-free products, but you never know what might be added or if they have some unsavory ingredients.

This recipe and image was shared with us by Aunt Nellies.

Unbeetable Berry Chutney
Prep time
Cook time
Total time
Use one or a combination of fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries (cut in half or quartered, if large) to customize this berry chutney to your menu and tastes.
Serves: 10 (1/4 cup) servings
  • ½ cup orange marmalade
  • 1 jar (15.5 ounces) pickled beets, not drained
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 1 tablespoon finely chopped candied ginger, optional
  • 1-1/2 cups berries (fresh or frozen; your choice of type!)
  1. Place the marmalade in medium saucepan over medium heat. Cook and stir until melted.
  2. Stir in the beets and red pepper. Cook, 3 to 5 minutes until the liquid is reduced by about half, stirring frequently. Add ginger, if desired.
  3. If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If using cranberries plus other berries, add other berries to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries and/or strawberries, add to beet mixture after reducing liquid in first step. Stir and heat through.
  4. Remove from heat. Cool to room temperature before serving.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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