Beetroot chutney
Make your meals pop with this easy beetroot chutney! A balance of earthy, sweet, and tangy flavours, it’s the ultimate condiment for sandwiches, curries, and platters.
Equipment
- Thermomix
- Conventional
Ingredients
- 200 g finely diced onion
- 1 tablespoon olive oil
- 200 g finely diced granny smith
- 220 g brown sugar
- 200 ml red wine vinegar
- 500 g cooked beetroot diced or juliened
- 2 teaspoon Pink Murray Valley salt or fine salt
- ½ teaspoon white pepper
- ½ teaspoon finely chopped fresh root ginger
- 1 stick cinnamon, preferably cassia
- ½ teaspoon star anise
- ¼ teaspoon ground cloves
Instructions
Conventional method
- Heat the oil in a heavy-based pan and cook the onions over a medium heat until soft. Add the diced apple and stir in the sugar and vinegar.
- Bring to a gentle simmer.
- Add the beetroot, seasoning and spices then simmer on a gentle heat for 20 to 30 minutes until thickened and sticky.
- Pour into sterilised jars and seal immediately.
Thermomix method
- Add onion to the TM bowl and chop on 5 seconds/speed 5.
- Weigh in the oil and cook for 10 mins/100°c/slow speed 1.
- Add the diced apple, sugar and vinegar place the simmering basket on top of the lid, and cook for 5 mins/100°c/reverse speed + 1.
- Wash the jars in hot soapy water and rinse. Sterilise in the fashion you normally use.
- Place the beetroot, seasoning and spices into the TM bowl, pop on the lid and sit the simmering basket on top to prevent splatters. Then set for 30 mins/Varoma/reverse speed + 2 or until thickened and sticky. Warm your clean, dry sterilised jars before bottling.
- Pour into warm sterilised jars and seal immediately.
Notes
Best left for 2 weeks to a month before using to develop flavours. Keeps for months in a sealed sterilized jars (cool dark pantry), but once opened refrigerate and use within a week.
Nutrition
Serving: 100gCalories: 50kcalCarbohydrates: 13gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 10gVitamin C: 5mgCalcium: 20mg
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