Hairy Bikers Beetroot Chutney is made with fresh beetroot, brown onions, Granny Smith apples, balsamic vinegar, fresh orange juice, raw sugar, ground cloves, and fresh rosemary sprigs. This traditional Beetroot Chutney recipe creates a delicious chutney that takes about 2 hours to prepare and can serve up to 6 people.
Hairy Bikers Beetroot Chutney Ingredients
- 1.5kg (about 5 medium) fresh beetroot
- 3 brown onions, finely chopped
- 3 Granny Smith apples, peeled, cored, finely chopped
- 500ml (2 cups) balsamic vinegar
- 80ml (1/3 cup) fresh orange juice
- 550g (2½ cups) raw sugar
- 1/2 tsp ground cloves
- 2 large fresh rosemary sprigs
How To Make Hairy Bikers Beetroot Chutney
- Preheat the oven: Preheat the oven to 200°C (390°F). Wrap each beetroot in foil. Place them in a baking dish and roast in the oven for an hour.
- Cool and peel the beetroots: Allow the beetroots to cool slightly. Using disposable gloves to keep your hands clean, peel the skins off and discard them.
- Trim and chop the beetroot: Trim the ends of the stems and roots. Chop the beetroot into small pieces.
- Combine ingredients in a saucepan: In a large heavy-bottomed saucepan over medium-high heat, combine the beetroot, onion, apple, vinegar, orange juice, sugar, and cloves. Stir until the sugar is dissolved.
- Add rosemary and simmer: Add the rosemary sprigs. Reduce the heat to medium and simmer for an hour, or until the chutney thickens slightly.
Recipe Tips:
- Roast the Beetroot Properly: Make sure to roast the beetroot for the full hour at 200°C.
- Finely Chop the Ingredients: Chop the onions and apples finely to ensure they cook evenly and blend well with the beetroot.
- Monitor the Simmering: Keep an eye on the chutney as it simmers. Stir occasionally to prevent it from sticking to the pan.
- Check the Thickness: The chutney should thicken slightly as it cooks. If it’s too runny, simmer a bit longer until you reach the desired consistency.
What To Serve Beetroot Chutney?
Beetroot Chutney goes well with bread, cheese, roasted meats, or sandwiches. You can also serve it with salads, cold cuts, grilled vegetables, or curries for a tasty meal.
How To Store Leftovers Beetroot Chutney?
- Refrigerate: Store the beetroot chutney in an airtight container in the fridge for up to 2 weeks.
- Freeze: Freeze the chutney in a sealed container for up to 3 months. Thaw it in the fridge overnight before using it.
Hairy Bikers Beetroot Chutney Nutrition Fact
- Calories: 32
- Total Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 65mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0.4g
- Sugars: 7g
- Protein: 0.3g
Try More Hairy Bikers Recipes:
- Hairy Bikers Rhubarb Chutney
- Hairy Bikers Keema Curry
- Hairy Bikers Sweet And Sour Pork
- Hairy Bikers Grilled Shrimp
Hairy Bikers Beetroot Chutney
Description
Hairy Bikers Beetroot Chutney is made with fresh beetroot, brown onions, Granny Smith apples, balsamic vinegar, fresh orange juice, raw sugar, ground cloves, and fresh rosemary sprigs. This traditional Beetroot Chutney recipe creates a delicious chutney that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C (390°F). Wrap each beetroot in foil. Place them in a baking dish and roast in the oven for an hour.
- Cool and peel the beetroots: Allow the beetroots to cool slightly. Using disposable gloves to keep your hands clean, peel the skins off and discard them.
- Trim and chop the beetroot: Trim the ends of the stems and roots. Chop the beetroot into small pieces.
- Combine ingredients in a saucepan: In a large heavy-bottomed saucepan over medium-high heat, combine the beetroot, onion, apple, vinegar, orange juice, sugar, and cloves. Stir until the sugar is dissolved.
- Add rosemary and simmer: Add the rosemary sprigs. Reduce the heat to medium and simmer for an hour, or until the chutney thickens slightly.
Notes
- Roast the Beetroot Properly: Make sure to roast the beetroot for the full hour at 200°C.
- Finely Chop the Ingredients: Chop the onions and apples finely to ensure they cook evenly and blend well with the beetroot.
- Monitor the Simmering: Keep an eye on the chutney as it simmers. Stir occasionally to prevent it from sticking to the pan.
- Check the Thickness: The chutney should thicken slightly as it cooks. If it’s too runny, simmer a bit longer until you reach the desired consistency.
Hairy Bikers Beetroot Chutney, Beetroot Chutney Uk Recipe