Beet Chutney Recipe (Low Sugar)
This beet chutney is rich and tangy, moderately sweet and has lots of depth of flavour. It's a delicious accompaniment to turkey, chicken or ham, simple to make and ready in under 50 minutes.
Servings 8 servings
Calories 66kcal
Equipment
- Medium sized saucepan
- Food processor or hand blender
Ingredients
- 14.11 ounces beetroot peeled, finely diced (use approx. 450g/1lb unpeeled).
- 1 medium red onion finely chopped
- 1 medium sour apple peeled, cored, cubed
- 1⅓ tablespoons fresh ginger peeled, finely chopped
- 3 tablespoons sugar white or light brown
- ⅓ cup less 2tsp white/red wine vinegar/apple cider vinegar
- 2 tablespoons apple juice
- 1 teaspoon nigella seeds/onion seeds
- ½ teaspoon ground cumin and coriander each
- 1 teaspoon dark soy sauce
- ⅔ teaspoon coarse sea salt plus pepper to taste
Instructions
- Make chutney base mixture: To the pot add the vinegar, apple juice, sugar, fresh ginger, spices and seasoning. Cook for a minute until the sugar has dissolved and the mixture starts bubbling up.
- Add beets: Add the beets, apple and onion, stir, cover and simmer for about 40 minutes or until the beetroot is tender but still has some crunch, stirring occasionally. Remove from the heat and stir in the soy sauce.
- Pulse mixture: Place one third of the mixture in a small bowl of a food processor. Pulse a few times to break up the larger pieces and create a thick, coarse texture. Do not puree until smooth.TIP: If you don't have a food processor use a potato masher to break up the larger beetroot pieces. Alternatively use a hand blender, but be careful not to overblend.
- Combine: Return the mixture to the pot, stir and set aside to cool completely.
- Refrigerate: Spoon the chutney into a jar and refrigerate (for up to 2 weeks). Chill for 4 hours before serving (to allow the flavours to fully develop).
Notes
- Beets: I do NOT recommend using store bought ready cooked beets. Your chutney will not have the richness and depth of flavour that cooking beetroot from scratch will produce. Not worth using this shortcut.
- I recommend wearing rubber gloves when handling beetroot. If it does stain your hands rub them with a piece of lemon, which should remove most of the stains.
- I used white wine vinegar but cider vinegar or red wine vinegar would work well too.
- If you use cooking apples (Bramley) use either one very small one or half of a larger one. You can also use Granny Smith or another sour apple variety.
- It's best to prepare the apple just before adding it into the chutney as it's prone to discoloration.
- I pulsed some of the chutney mixture in order to create a thicker chutney but you can mash the mixture a little using a potato masher instead.
- Storing: Once cooled transfer the chutney into a jar and refrigerate for up to 2 weeks.
- Refrigerate for at least 4 hours before serving (so the flavours can fully develop).
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 212mg | Fiber: 2g | Sugar: 13g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg