Traditional Beetroot Chutney

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This traditional beetroot chutney is an easy homemade dish that will delight your family and friends. Beetroot Chutney is a delicious condiment for just about any meal. It also tastes fantastic on sandwiches and burgers. This recipe works well with fresh beetroot, but you can also use good quality tinned beetroot. The chutney will keep for two weeks in the fridge when sealed properly in sterilised jars or bottles.

Beetroot chutney recipe

A wonderful and simple to make condiment is beetroot chutney. It makes a great sandwich filler and a nice complement to your cheeseboard.

  • VEGAN
  • VEGETARIAN
  • HEALTHY
Makes4
SkillEasy
Preparation Time5 Mins
Cooking Time45 Mins
Total Time50 Mins
Five A DayOne
Cost RangeCheap
NUTRITION PER PORTIONRDA
Calories16 Kcal1%
Sugar3.5 g4%
Fat0.03 g0%
Salt0.1 g
Protein0.1 g0%
Carbohydrates3.7 g1%
Salt0.1 g

Adding this beetroot chutney to cheese boards, sandwiches, and salads is a terrific idea.

Sandwiches with beetroot chutney have an earthy, pungent flavor that goes perfectly with cheese and cold cuts. To give our relish a hot kick, we’ve added fresh chillies and ginger, and sweet red onions to balance the flavor. It is the excellent complement to many foods, like a Greek salad or a pastry with goat cheese. It works especially well with cold meats, feta, and goat cheese.

This chutney is packed of flavor and gives a distinctive spin on a pantry staple, so it would also make a wonderful gift.

Ingredients

  • 300ml red wine vinegar
  • 300g golden caster sugar
  • 1 deseeded and chopped red chilli
  • 3 chopped red onions
  • 2tsp sea salt
  • 3 crushed garlic cloves
  • 30g root ginger, grated
  • 800g coarsely grated raw beetroot
  • 4x 400ml jars, sterilised

Method

  1. Red wine vinegar and sugar are heated until the sugar is completely dissolved.
  2. Add the red onion, salt, garlic, ginger, beetroot, and chili. After bringing to a boil, simmer for 40 minutes.
  3. Pour contents into sterile jars.

Tips for making beetroot chutney:

This vegetable chutney contains more vinegar than other types of chutneys, so you should preserve it for two to four weeks before using it to let the flavors meld and make sure it’s prepared.

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi

Beetroot Pachadi | Beetroot Coconut Chutney | Simple Beet Chutney Recipe

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Coursechutney

Cuisinesouth indian

Servings4 Servings


INGREDIENTS 

1x2x3x

  • ▢3 tsp oil
  • ▢1 tbsp urad dal
  • ▢1 tbsp chana dal
  • ▢½ tsp cumin / jeera
  • ▢3 dried red chilli
  • ▢1 inch ginger
  • ▢1½ cup beetroot (chopped)
  • ▢¾ tsp salt
  • ▢¾ cup water
  • ▢1 cup coconut (grated)
  • ▢small ball sized tamarind

for tempering:

  • ▢2 tsp oil
  • ▢1 tsp mustard
  • ▢½ tsp urad dal
  • ▢1 dried red chilli
  • ▢few curry leaves

INSTRUCTIONS 

  • The first step is to roast 1 tbsp of urad dal, 1 tbsp of chana dal, 12 tsp of cumin, and 3 dried red chillies in 3 tbsp of oil in a big kadai.
  • Add 1 inch of ginger, 1 1/2 cups of beets, and 1/2 tsp. of salt.
  • for two minutes, sauté.
  • now add 1/4 cup of water, cover the pan, and simmer for 10 minutes.
  • Cook the beets until they are tender.
  • Transfer to the blender after totally cooled.
  • Add 1 cup coconut, tamarind the size of a small ball, 14 tsp salt, and 1/2 cup water.
  • Blend until a paste forms, adding additional water as necessary.
  • Now heat 2 teaspoons of oil to prepare the tempering.
  • Add 1 teaspoon mustard, 1/2 teaspoon urad dal, 1 dried red chili, and a few curry leaves after the oil is hot and wait for them to sputter.
  • Mix thoroughly after adding the tempering to the beetroot chutney.
  • Finally, eat rice, dosa, or idli with beetroot chutney.

The Very Best Beetroot Chutney Recipe

This beetroot chutney is rich and full of incredible earthy, sweet, and spicy flavors. It goes great with everything from roasts to curries, burgers to BBQ. Additionally, it goes well with a cheeseboard and a Ploughman’s Lunch.

beetroot chutney with spoon on top

Why you’ll love this chutney recipe

  • Even if you’ve never tried canning before, making this beetroot chutney is very simple.
  • My beet chutney has a flavor that is sweet, tangy, and mildly spicy; it tastes like a feast in a jar.
  • This chutney has great versatility because it pairs well with everything from cheese toasties to curries. You can serve it with roasts, burgers, and even an extremely simple salsa-style dip by adding a little water.

This beetroot chutney is a terrific way to use any beets or beetroot that are growing in your garden. Of course, you can get fresh beets at the grocery store.

If you see some on sale, try making this chutney, which is quite simple. You’ll adore it, I’m certain.

What is beetroot?

A root vegetable known as beetroot (Beta vulgaris) sometimes goes by various names. They are known as beets in the United States and Canada. Red beet, table beet, and supper beet are additional names for beetroot.

The traditional red beetroot is not the only color available. Golden beets and even a gorgeous striped beetroon with red and white circles inside are both available.

The healthy vegetable beetroot is loaded with vitamins and minerals.

I use beetroot

In the garden, this year’s beetroot harvest was fairly good. Some items were a complete failure (don’t even bring up the carrots!). though the beets were tasty.

I’ve roasted them, pickled them, and eaten them in soups and salads alike. It’s time to prepare them as beetroot chutney now.

A classic Greek moussaka dish consists of layers of tender lamb or beef mince stewed in a tomato sauce, topped with aubergine slices (eggplants), and baked till golden and absolutely delicious.

The printable recipe card is located at the bottom of this post and includes the entire ingredient list and detailed instructions for creating this dish.

fresh ingredients

Ingredients for beetroot chutney

  • raw beetroot
  • oranges
  • apples
  • cider vinegar
  • brown sugar
  • onions and garlic
  • cinnamon, ginger, chilli and salt

How to make beetroot chutney

Plastic gloves must be worn, or you may appear to have garotted a pig in the kitchen. Beetroot should be peeled and cut into pieces no larger than 1 cm.

Orange flesh should be chopped, with the white pith (which is bitter) being discarded. Apples should also be peeled and chopped.

Mince the garlic and slice the onions.

Put everything in a sizable pan and gradually cook it until the sugar dissolves. Now let the mixture boil for about an hour, or until the fruit has all softened and the chutney has thickened to a jam-like consistency.

If you want, smash everything with a potato masher. Remove the bay leaf and cinnamon stick.

Into sterile jars, ladle.

How can you tell when chutney is done making?

Chutney is ready when you drag a wooden spoon through it and it leaves a clean path on the pan’s bottom.

How long will this chutney made from beets last?

If kept in a cold, dark location, this chutney will last for at least six months. After opening, keep it in the refrigerator and consume it within a month.

Gorgeous Beetroot Chutney Recipe

I am a great fan of making chutneys, and one of the most popular ones I make is this beetroot chutney.

Homemade Beetroot Chutney

I love creating chutneys, and beetroot chutney is one of my most popular concoctions. I find it especially appealing because the finished chutney has such a lovely, vivid color and because the chutney’s consistency is delightfully “meaty.” Beetroot chutney pairs beautifully with both cheese and cold cuts; in fact, several individuals I’ve talked to claim they’re content to eat it straight from the jar by the spoonful.

I’ve experimented with a variety of beetroot chutney recipes over the years, and this recipe is the result of me combining them all to create the one I think is the greatest of them all. It must be good because it seems like every year my family begs me to make more of it. Because there is generally so much leftover cold turkey, which beetroot chutney pairs beautifully with, I believe this chutney works especially well at Christmas or Thanksgiving.

Keep in mind that once sealed in the sterile jars, beetroot chutney, like all chutneys, will last for years. When opened, chutney jars that were more than ten years old were still flawless. Just keep in mind to keep them in a cool, dark location, like a basement or concrete outbuilding that is in a shaded area.

Cook Time
Prep timeCook timeReady inYields
1 hour2 hours3 hours4 kilograms (9 pounds)

Ingredients

  • 6 beetroot, tennis ball sized
  • 6 onions, medium sized
  • 450 grams (1 pound) raisins
  • 680 grams (1.5 pounds) cooking apples
  • 450 grams (1 pound) Demarera or white sugar
  • 1.1 litres (2 UK pints) distilled (clear) or white vinegar
  • 4 tsp ground ginger
  • 1 tsp ground cloves
  • 3 tsp salt
  • 2 garlic cloves
  • 2 lemons, juiced

Equipment

  • A stainless steel or heavy-based saucepan (not aluminum)
  • A stainless steel jam funnel (optional, but less messy)
  • Approximately 9 x 450-gram or 1-pound preserving jars
  • A pair of metal tongs
  • A stainless steel ladle
  • Labels

The Prepared Ingredients

1/2

Instructions

  1. Make sure you have enough jars, lids, and a stainless steel jam funnel to hold this volume before you begin since this recipe yields about 4 kilograms or 9 pounds of beetroot chutney.
  2. Trim the beetroot’s foliage to a height of around 5 cm (2.5 inches). After cleaning, put the beetroot to a large saucepan of boiling water. Boil the beetroot for about 40 minutes, or until a fork poked into it reveals that it is tender all the way through. Drain and quickly immerse in ice water until it is safe to handle. Twist the leaves and tap roots off, then use your fingers to rub the skins off. Place in a sizable saucepan after being cut into pieces around 0.5 cm in diameter (make sure the pan is not aluminium or the vinegar will cause the flavour of the chutney to be tainted).
  3. Apples should be peeled, cored, and chopped into pieces of a similar size before being added to the main pan.
  4. Onions are added to the pan after being peeled and roughly chopped.
  5. Add crushed or finely chopped garlic to the pan.
  6. To the pan, add every other ingredient.
  7. Stirring roughly every 10 minutes to prevent the chutney from adhering to the pan’s bottom, bring the mixture to a boil, then simmer it, covered, for about 2 hours, or until there is little liquid left and the sauce is appropriately chunky and glossy-looking.
  8. Your jars, lids, and other items should be sterilized by being washed in hot, soapy water, rinsed, and then—for the jars and jam funnel—placed on a baking sheet and heated to 140 degrees Celsius for at least 15 minutes. Place the metal ladle, tongs, and lids in a pot of boiling water until you are ready to use them.
  9. Put the jam funnel on top of an empty jar using the tongs. Fill the jar with the ladle until it is about 0.5 centimeters from the rim (gently pushing the hot chutney into the hot jar). Repeat either until the chutney runs out or until all the jars are filled.
  10. Each jar’s lid should be placed gently on top using tongs, and then it should be snugly secured using a cloth to hold the jars in place. After the jars have cooled, tighten the lids even further.
  11. Jar labels should be printed with the date and attached to the jars afterward.
  12. Store in a cold, dark location, like a cellar or a shaded outhouse made of bricks (on this basis the chutney will store for years, often 10 years or more.)
  13. Till it has had time to mature, which will take roughly 6 weeks to 3 months, resist the temptation to eat this.
  14. Enjoy directly from the jar by the spoonful, with cheese, cold cuts, or any other combination.

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