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

  1. 1
    Boil, 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.
  2. 2
    Tie 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.
  3. 3
    Reduce 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.
  4. 4
    Spoon the hot chutney into hot sterilized jars and seal them immediately. Label and date the jars when cold.
  5. 5
    Store the chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.

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