Hairy Bikers Beetroot Chutney is made with fresh beetroot, brown onions, Granny Smith apples, balsamic vinegar, orange juice, sugar, cloves, and rosemary. It serves 6 and takes about 2 hours to prepare, including roasting and simmering.
More Hairy Bikers Recipe:
- Hairy Bikers Jerk Chicken With Allspice Berries
- Hairy Bikers Turkey Burgers
- Hairy Bikers Steak And Chips
š Why You’ll Love This Beetroot Chutney Recipe:
- Unique Flavor: The combination of earthy beetroot with sweet apples and tangy balsamic vinegar creates a unique and delightful flavor profile.
- Versatile Use: This chutney pairs beautifully with a variety of dishes, from cheeses and cold meats to sandwiches and grilled foods, enhancing any meal.
- Nutritional Benefits: Beetroot is rich in nutrients and antioxidants, making this chutney not just tasty but also beneficial for your health.
- Perfect Balance of Sweet and Savory: The natural sweetness of the beetroot and sugar balances perfectly with the savory notes of onion and spices.
- Texture: The chutney has a wonderful texture, with tender chunks of beetroot and apple amidst a thick, flavorful sauce.
- Aromatic: The inclusion of fresh rosemary and ground cloves adds a delightful aroma that enhances the overall sensory experience.
ā What Is Hairy Bikers Beetroot Chutney Recipe?
Hairy Bikers’ Beetroot Chutney recipe combines cooked beetroot, apples, onions, vinegar, sugar, and spices it’s simmered until thick. Ideal with cheese or cold meats. A flavorful blend of sweet and tangy notes.
š Hairy Bikers Beetroot Chutney Ingredients
- 1.5kg (about 5 medium) fresh beetroot
- 3 brown onions, finely chopped
- 3 Granny SmithĀ apples, peeled, cored, finely chopped
- 500ml (2 cups) balsamic vinegar
- 80ml (1/3 cup) fresh orange juice
- 550g (21/2 cups) raw sugar
- 1/2 tsp ground cloves
- 2 large fresh rosemary sprigs
š„£ How To Make Hairy Bikers Beetroot Chutney
- Warm the oven up to 200Ā°C. Cover each beet bud with foil. Put it in a baking dish. Put it in the oven for an hour.
- Put it somewhere to cool down a bit. Using plastic gloves to keep your hands clean, take off the skins and throw them away.
- Cut off the ends of the stem and root. Cut up the carrots very small.
- Set over medium-high heat a big saucepan with a heavy bottom. Add the beetroot, onion, apple, vinegar, orange juice, sugar, and cloves. Mix the sugar in until it’s gone.
- Put the rosemary in. Turn down the heat to medium. Let it cook for an hour, or until it gets a little thicker.
š Recipe Tips:
- Peeling Beetroot: Using gloves is a good idea as beetroot can stain your hands. Peel the skin off when they are warm enough to handle but not too hot.
- Finely Chopping Ingredients: Ensure the onions and apples are finely chopped. This helps them cook down evenly and blend well with the beetroot.
- Balancing Flavors: The key to a great chutney is balancing the sweetness of the sugar and beetroot with the acidity of the vinegar and orange juice. Taste as you go and adjust if necessary.
- Stirring Regularly: Stir the chutney regularly while it simmers to prevent sticking and burning at the bottom of the pan.
- Thickness Check: The chutney should be thick but not too dry. It will thicken more upon cooling, so keep that in mind.
- Using Fresh Rosemary: Fresh rosemary adds a lovely aroma. If you donāt have fresh, dried rosemary can be used, but in a smaller quantity.
š What To Serve Beetroot Chutney?
Serve Beetroot Chutney with cheeses, cold meats, sandwiches, or burgers also pairs well with Indian meals, salads, or as a spread for crackers and breads adds a sweet, tangy flavor.
š How To Store Leftovers Beetroot Chutney?
- In the Fridge: Place the leftovers Beetroot Chutney in an airtight container it can last up to 2 weeks refrigerated.
- Freezing: Freeze leftovers Beetroot Chutney in a sealed container for up to 3 months. Thaw in the fridge before use.
š„µ How To Reheat Leftovers Beetroot Chutney?
- Microwave: Place leftovers Beetroot Chutney in a microwave-safe dish heat on low power, stirring occasionally, until warm for up 4 minutes.
- Stovetop: Warm leftovers Beetroot Chutney in a saucepan over low heat, stirring frequently to prevent burning for up 6 minutes.
FAQ’S
Can Beetroot Chutney be made without sugar?
Yes, you can make it without sugar by using sugar substitutes like honey or maple syrup the taste will vary slightly.
Is Beetroot Chutney healthy?
Beetroot Chutney can be healthy in moderation beetroot is nutritious, but the chutney often contains sugar and salt.
How do I adjust the spiciness of Beetroot Chutney?
Adjust spiciness by varying the amount of spices like chili peppers or ginger add more for heat, or less for a milder flavor.
Can I make Beetroot Chutney with raw beetroots?
Yes, you can make chutney with raw beetroots grate or finely chop them and cook with the other ingredients. The texture will be slightly crunchier compared to using cooked beetroots.
Try More Hairy Bikers Recipe:
Hairy Bikers Beetroot Chutney Nutrition Fact
Serving Size: 1 tablespoon (15g)
- 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
Hairy Bikers Beetroot Chutney
Description
Hairy Bikers Beetroot Chutney is made with fresh beetroot, brown onions, Granny Smith apples, balsamic vinegar, orange juice, sugar, cloves, and rosemary. It serves 6 and takes about 2 hours to prepare, including roasting and simmering.
Ingredients
Instructions
- Warm the oven up to 200Ā°C. Cover each beet bud with foil. Put it in a baking dish. Put it in the oven for an hour.
- Put it somewhere to cool down a bit. Using plastic gloves to keep your hands clean, take off the skins and throw them away.
- Cut off the ends of the stem and root. Cut up the carrots very small.
- Set over medium-high heat a big saucepan with a heavy bottom. Add the beetroot, onion, apple, vinegar, orange juice, sugar, and cloves. Mix the sugar in until it’s gone.
- Put the rosemary in. Turn down the heat to medium. Let it cook for an hour, or until it gets a little thicker.
Notes
- Peeling Beetroot: Using gloves is a good idea as beetroot can stain your hands. Peel the skin off when they are warm enough to handle but not too hot.
- Finely Chopping Ingredients: Ensure the onions and apples are finely chopped. This helps them cook down evenly and blend well with the beetroot.
- Balancing Flavors: The key to a great chutney is balancing the sweetness of the sugar and beetroot with the acidity of the vinegar and orange juice. Taste as you go and adjust if necessary.
- Stirring Regularly: Stir the chutney regularly while it simmers to prevent sticking and burning at the bottom of the pan.
- Thickness Check: The chutney should be thick but not too dry. It will thicken more upon cooling, so keep that in mind.
- Using Fresh Rosemary: Fresh rosemary adds a lovely aroma. If you donāt have fresh, dried rosemary can be used, but in a smaller quantity.