After making several bottles of jam a few months ago, I want to try making chutney and preserve. Beetroot is one of my favourite purple vegetable, however it does stain your hand after handling. So if I only get my hands dirty for once and enjoy the chutney for a few months in a bottle, that's not a bad idea! It's also a nice gift for Christmas.
I serve it with turkey minced burger and it is tasty enough that you can skip the tomato sauce!
(make 2 bottles, about 3 cups)
3 beetroot (500g)
1 teaspoon ground cumin
1/2 cinnamon stick
2 cardamon pods, bruised
2 green apples (400g), chopped
1/2 red onion (85g), finely chopped
1 cm ginger, chopped
1 garlic glove, finely chopped
1/2 cup white sugar
1 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
- Keep the skin on the beetroot and cook with boiling water in pan or microwave till cook. Use a fork to poke into the beetroot, if it gets in then it's ready. Drain.
- Cool then peel the skin off. You can wear gloves to prevent the juice stain on you hands.
- Chop half the beetroot into fine dice, blend the remaining beetroot till smooth.
- Put the beetroot puree, apple, onion, ginger, garlic, sugar, vinegar, lemon juice and salt in a saucepan. Add in spices (you can tie spices in muslin bag), make it to the boil, then simmer for 30 minutes. Add chopped beetroot and simmer for 10 minutes more.
- Store chutney in sterilised jar and it can keep in the fridge for 3 months.
Source: modified and adopted from the cookbook, "The Australian Women's Weekly: Classic Preserves Jams Chutneys Relishes"