Beetroot Chutney
A sweet and tangy beetroot chutney that's perfect to serve with cold meats, burgers and pies.
Equipment
- Oven
- Air fryer
- Slow Cooker
- Food processor
- large saucepan
- muslin cloth
- heatproof plate
- sterilised jars
Ingredients
Beetroot Chutney Ingredients
- 500 g beetroot washed and leaves twisted off
- 500 g apples peeled and cored
- 450 g onions peeled and chopped
- 225 g raisins
- 225 g light soft brown sugar
- 425 ml cider vinegar or white wine vinegar
- 1 teaspoon salt
- 2 teaspoon dry mustard
- 1 teaspoon all spice berries
- 1 tablespoon black peppercorns
Instructions
Preparing and Cooking Beetroot
- Wash any soil off the beetroot and twist off any leaves. Do not cut.
- Wrap the beets in foil.
- Roast in the oven at 200℃/180℃ (fan) for 1-1.5 hours.
- Roast in an Air Fryer at 180℃ for 40-50 minutes.
- For a slow cooker, place the foil covered beetroot on a heatproof plate and cook on High for 2 hours or Low for 4 hours.
- Let the beetroot cool, then slip off the skins.
Making the Beetroot Chutney
- Peel and chop onions and raisins in a food processor.
- Put onions and raisins into a large saucepan with salt.
- Mix dry mustard with a little vinegar and add to the pan.
- Add remaining vinegar and brown sugar to the pan.
- Place black peppercorns and all spice berries in a muslin cloth and tie. Add to the pan.
- Cook gently until sugar dissolves.
- Peel, core, and dice apples and add to the pan. Simmer for 20 minutes.
- Finely chop the cooked beetroot and add to the pan.
- Stir well and continue simmering until the chutney is thick.
- Remove the muslin bag and ladle chutney into sterilised jars.
Notes
Makes 3 x 380 ml jars of chutney. Serve with cold meats, burgers, sausages, and on sandwiches.
Nutrition
Serving: 1teaspoonCalories: 42kcalCarbohydrates: 10gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 51mgPotassium: 93mgFiber: 1gSugar: 6gVitamin A: 9IUVitamin C: 2mgCalcium: 7mgIron: 0.3mg
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