Beet Chutney
12 ingredients
5 steps
Ingredients
- 6 medium beets (about 2 1/4 lbs), trimmed
- 2 tsp cumin seeds
- 1 None cinnamon stick, broken
- 4 None cardamom pods, bruised
- 4 large Granny Smith apples, peeled, cored and coarsely chopped
- 1 medium red onion, coarsely chopped
- 2 cloves garlic, crushed
- 1 piece (3/4 inch) fresh ginger, grated
- 1 cup sugar
- 2 cups white vinegar
- 2 tbsp lemon juice
- 1 tsp kosher salt
Directions
-
1Boil, steam or microwave the beets until tender; drain. When cool enough to handle, peel the beets. Finely chop half the beets; blend or process the remaining beets until smooth.
-
2Tie the spices in muslin. Combine the pureed beets and muslin bag with the apple, onion, garlic, ginger, sugar, vinegar, lemon juice and salt in a large saucepan. Stir on high heat, without boiling, until the sugar dissolves. Bring to a boil.
-
3Reduce the heat to low; simmer, uncovered, stirring occasionally, for 30 mins. Add the chopped beets; simmer, uncovered, for about 10 mins or until the chutney is thick. Discard the muslin bag.
-
4Spoon the hot chutney into hot sterilized jars and seal them immediately. Label and date the jars when cold.
-
5Store the chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.
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