- 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)
- 1Boil, 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.
- 2Tie 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.
- 3Reduce heat; simmer, uncovered, stirring occasionally, 30 minutes. Add chopped beetroot; simmer, uncovered, about 10 minutes or until chutney is thick. Discard muslin bag.
- 4Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
- 5Store 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.
The Latest from Australian Women's Weekly Food
- Bread and butter picklesJan 14, 2019
- Scrambled tofu wrapsJan 14, 2019
- Vegan "shepherdless" pieJan 14, 2019
- Sashimi tuna poke bowlJan 14, 2019
- Apricot choc-chip muesli barsJan 10, 2019
- Prawn, kale, and chickpea tabboulehJan 10, 2019
- Classic carrot cake with cream cheese frostingJan 10, 2019
- Sweet potato brownies with espresso toppingJan 10, 2019
- Kale and quinoa frittataJan 10, 2019
- Sage & zucchini-wrapped haloumi saladJan 09, 2019
- Soft polenta with mushroom raguJan 09, 2019
- Spaghetti squash con quesoJan 09, 2019
- Mango cheesecake tart with palm sugar syrupJan 09, 2019