Name: Beetroot chutney
Cook time: 70 min
Total time: 70 min
Ingredients: 6 medium fresh beetroots (beets) (1kg), trimmed; 2 teaspoon cumin seeds; 1 cinnamon stick, broken; 4 cardamom pods, bruised; 4 large green-skinned apples (800g), peeled, cored, chopped coarsely; 1 medium red onion (170g), chopped coarsely; 2 clove garlic, crushed; 2 centimetre (¾-inch) piece fresh ginger (10g), grated; 1 cup (220g) white (granulated) sugar; 2 cup (500ml) white vinegar; 2 tablespoon lemon juice; 1 teaspoon coarse cooking salt (kosher salt)

Beetroot chutney

This natural sweetness of this beetroot chutney is leavened with spices and cut with vinegar and lemon juice. We used Granny Smith apples in this recipe and they're the best variety to use by far.

Makes 6 Cup

Cook

1H 10M

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Ingredients

6 medium fresh beetroots (beets) (1kg), trimmed

2 teaspoon cumin seeds

1 cinnamon stick, broken

4 cardamom pods, bruised

4 large green-skinned apples (800g), peeled, cored, chopped coarsely

1 medium red onion (170g), chopped coarsely

2 clove garlic, crushed

2 centimetre (¾-inch) piece fresh ginger (10g), grated

1 cup (220g) white (granulated) sugar

2 cup (500ml) white vinegar

2 tablespoon lemon juice

1 teaspoon coarse cooking salt (kosher salt)

Method

1.Boil, steam or microwave beetroot until tender; drain. When cool enough to handle, peel beetroot. Finely chop half the beetroot; blend or process remaining beetroot until smooth.

2.Tie spices in muslin. Combine puréed beetroot and muslin bag with apple, onion, garlic, ginger, sugar, vinegar, juice and salt in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil.

3.Reduce heat; simmer, uncovered, stirring occasionally, 30 minutes. Add chopped beetroot; simmer, uncovered, about 10 minutes or until chutney is thick. Discard muslin bag.

4.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

5.Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.

Wear disposable gloves when peeling beetroot as it will stain your hands.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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