Beautiful beetroot (beetroot chutney recipe)

I think I’m having a love affair with beetroot, the colour is spectacular and when I eat either the root or the greens I feel that the nutrients are going straight into my veins (silver beet, spinach and kale do the same thing to me). Luckily we have enough beets to use as juice, as a vegetable, a dip, or to make chutney or relish. They are easy to grow and  can be grown all year around here, our last couple of crops have grown beautifully, large and juicy and without any of those stringy bits that happen when they get too old. I have already given you the relish recipe and promised to share the chutney recipe, it’s a little more expensive to make and a bit more mucking about but it makes a lovely condiment to have with just about anything (we even have it with salad).


Beetroot chutney
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Recipe type: preserve
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 5 jars
A delicious sweet chutney that matches many food types and adds colour and texture to a meal
Ingredients
  • 1.5kg beetroots (roasted in foil for 1 hour @ 200*C)
  • 3 brown onions finely chopped
  • 3 granny smith apples (peeled, cored, quartered and chopped into small pieces)
  • 500ml (2 cups) balsamic vinegar
  • 80ml fresh orange juice (or lemon)
  • 550gm raw sugar (2.5 cups)
  • ½tsp ground cloves (or other spice such a cumin)
  • 2 large sprigs of rosemary
  • ½ cup dried cranberries
Instructions
  1. Peel and chop the cooked beets when cool enough to handle
  2. Place the beets into a large saucepan with all the other ingredients and stir over medium heat until the sugar dissolves
  3. Reduce the heat and simmer for an hour or until the mixture thickens
  4. Remove the rosemary and spoon into hot prepared jars
  5. When cool, store in cupboard for 1 month before using (if you can)

Don’t forget to cook up the beet’s leaves, they are just like silver beet and so versatile, I added the cooked leaves (pictured) to a spaghetti sauce and put some in an omelette. If you want to make the beetroot dip, roast the beets in foil, then grate them or blend in a processor. I added roasted pumpkin pieces and a roasted bull pepper to my last batch but usually I just add some natural greek yoghurt or creme fraiche with some cumin for a simple, delicious, nutritious and colourful dip. Happy cooking and have a happy easter….

1 Comment

  1. Shanna   •  

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