Chilli beetroot chutney

Chutney is one of life’s little pleasures. This recipe for beetroot and chilli chutney has become a real winner in the chutney-loving side of the extended family. It’s surprisingly not-too-hot given the amount of chilli; and even my chilli-averse sister loves it.

The recipe came from a fathers’ day post by The Paddington Foodie, that happened to get published the same day I came home with a large bunch of large beetroots. It was going to be part of a Christmas parcel for various family members, but it hasn’t lasted long enough.

Chilli beetroot chutney - you can eat it straight from the jar, or with papadams or anything else you like

Chilli beetroot chutney – you can eat it straight from the jar, or with papadams or anything else you like

Chilli beetroot chutney

  • Servings: two 300-millilitre jars
  • Difficulty: easy
  • Print

Ingredients

  • olive oil
  • 1 large onion
  • 1 heaped tablespoon of freshly grated ginger
  • 1−6 red chillies
  • ¾ cup  brown sugar (packed down well)
  • ¾ cup of cider vinegar
  • ½ cup of water
  • 2 or 3 beetroots (2 large or 3 medium)
  • 1 large granny smith apple
  • salt and pepper to taste

Directions

  • Finely chop the onion and saute it with a little oil or water until it’s soft and translucent. Add the ginger, mince the chilli into a fine paste (or crumbs if you’re using dried chilli) and saute for a few more minutes.
  • Add the sugar, vinegar and the ½ cup of water. Simmer until the sugar dissolves.
  • Wash and peel the beetroot and apples, then grate them both and add them to the pan. Now you have a not-quite-cooked-chutney.
  • Put a lid on the pan, then bring the chutney to the boil, then simmer for as long as it takes. It’s ready when the beetroot is soft and the whole things is thick and syrupy—it’s at least half an hour. You might need to add some water if your beetroot is bigger than I used in this recipe.
  • Let it cool down then pour it into sterilised jars.

Notes

You can make life easier by using a food processor to grate the apple and beetroot, but unless you use gloves, the beetroot will still give your hands a lovely pink glow. It washes off, eventually.

The original also suggested using a simmer mat, if you have one, to stop the chutney from sticking to the pan when it’s in the long simmer. We don’t have one, but a tight-fitting lid and frequent stirring stopped any sticking.

The original might have had more liquid and smaller beetroots than I did, but the final result was more than good enough to eat.

Source: From a fathers’ day post by The Paddington Foodie.

Chilli beetroot chutney

Chilli beetroot chutney

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7 thoughts on “Chilli beetroot chutney

  1. Pingback: Winter planting #1: Beetroot | broughtongarden

    • At least it still tastes good 🙂

      We had one batch go like that – there wasn’t enough moisture in the mix. Maybe the beetroot was a bit old, or the apple a bit floury; I can’t remember now. I’ve since made sure there is enough liquid while cooking it down, even adding a little water if necessary.

      That said, it is more of a chutney than a jam (or jelly). In Australia, chutneys are fill of solid bits.

      Like

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