Apple Beet Chutney Food

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

BEET CHUTNEY

Steps:

• Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.

SPICED BEETROOT CHUTNEY (LOW SUGAR)

Steps:

• 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 the diced beetroot, apple and onion, stir, cover and simmer for about 40 minutes, until the beetroot is tender but still has some crunch, stirring occasionally.
• Remove from the heat, stir in the soy sauce and place one third of the mixture in a small food processor. Pulse a few times to break up the larger pieces (do not puree completely).
• Place the mixture back in the pot, stir in and set aside to cool completely. Spoon the chutney into a jar and refrigerate (for up to 2 weeks).

MUM'S BEETROOT CHUTNEY

Steps:

• cook and dice beetroot, peel, chop and dice apples and onions
• put all ingredients except for beetroot into large pan and boil until tender,
• add beetroot and boil for further 10 minutes.

APPLE-BEET CHUTNEY

Steps:

• Preheat the oven to 350 degrees.
• Wash the beets, cut off the stems and trim away any roots. Place each type of beet on a separate sheet of aluminum foil. Drizzle with the oil. Fold up the edges and crimp each to create a packet. Put the packets on a baking sheet. Cook until tender when pierced with a knife, about 50 minutes for smaller beets and 60 to 75 minutes for larger beets. Remove from the oven and let cool slightly.
• Once the beets are cool enough to handle, cut off the tops and use a paper towel to lightly rub the beet from the cut end toward the root to remove the skin. Cut the beets into 1/2-inch dice and set aside.
• Combine the apples, apple juice and vinegar in a medium saucepan. Cover and bring to a boil, then simmer, uncovered, over medium heat for 10 minutes, or until the apples are crisp-tender. Remove from the heat and stir in the beets and mustards.
• Using a slotted spoon, transfer the apples and beets to a 1 1/2-quart canning jar or other storage container, interspersing the mint leaves as you spoon in the fruit. Press down slightly on the compote and top with enough liquid to cover. Cover with the lid and cool to room temperature, then refrigerate for up to 1 week (it may discolor if stored any longer). Serve sprinkled with Maldon salt.

BEETROOT CHUTNEY

Steps:

• Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then simmer for 30-40 minutes until just tender - this will depend on their size. Remove from the heat and leave to cool slightly. Once cool enough to handle, remove the skins from the beetroot by lightly rubbing the skin. Cut the beetroot into 1cm/½in cubes and set aside.
• Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the apple pieces have softened to a purée. Add the diced beetroot and return the mixture to a simmer for a few minutes until the beetroot has heated through. Sprinkle in the sugar and stir until dissolved. Cook for 20-25 minutes, or until the mixture is thick, glossy and jam like. Just before the end of cooking, stir in the capers and season with salt and pepper. Remove from the heat.
• Spoon the chutney into the prepared jars. Fill to the brim and gently tap the jars on the work surface to knock out any air pockets. Seal immediately with vinegar-proof lids.
• The chutney can be eaten immediately, but it is best left for a couple of weeks to mature and allow the flavours to develop. Store in a cool, dark cupboard for up to a year. Keep in the fridge once opened.

FENNEL APPLE GOLDEN BEET CHUTNEY

Steps:

• Prepare the ingredients - Lightly wash the beet and fennel. Peel the skin off the apple. No need to remove the skin from the beet.
• https://www.fermentationrecipes.com/wp-content/uploads/Fennel-Apple-Beet-Chutney-3.jpg
• Cube the ingredients - Cut the beet, fennel and apple into cubes approximately 1/4″ x 1/4″
• Toss with salt - Place the ingredients in a bowl and toss with the salt.
• Place everything in fermenting vessel - Take all ingredients from the bowl including the liquid which may be pooling at the bottom and place them in your fermentation vessel. If you're looking for one, I find this fermenting crock works great, but I've also used 1 gallon Anchor Hocking Jar. Lately I've been doing more small batch ferments in mason jars with attached airlocks.
• https://www.fermentationrecipes.com/wp-content/uploads/Fennel-Apple-Beet-Chutney-7.jpg
• Compress - Compress the ingredients in the vessel by pressing down with your fist or with a "Pickle Packer."Your goal is to have the liquid rise to more than cover the ingredients. If you are curious where the liquid comes from, the salt has the ability to break down cell walls and draw the liquid from them. Place a weight on top of the ingredients. If you use a fermentation crock, then it should come with it's own weights. If you use the cookie jar approach, you can take a ziplock bag water and use it as a weight If the liquid doesn't rise up sufficiently to cover the vegetables, don't fret just yet. Just give it some extra time, perhaps up to 8 hours or overnight. Compress again. If the liquid still doesn't cover the contents, add a little water and mix it all up good so the dissolved salt is well distributed. The more fresh your ingredients are, the more liquid will naturally leach from the veggies.
• Cover - if you're using a fermenting crock, it will undoubtedly come with a cover. If using the glass jar approach, then a good cloth will do. An airlock
• is essential for working with smaller batches in mason jars.
• Wait impatiently - Leave it to ferment for about 10 days. Feel free to taste regularly as you go to get a feel for how the flavor changes. This one changes quite a bit during the fermentation so it's kind of fun to keep nibbling. "Pull the plug" on the fermentation whenever the taste is how you like it.
• https://www.fermentationrecipes.com/wp-content/uploads/Fennel-Apple-Beet-Chutney-8.jpg
• Jar it up
• Refrigerate - This helps to significantly slow the fermentation.

BEET CHUTNEY

Steps:

• With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
• In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.
• Immediately ladle simmering mixture into 8 clean, hot ½ pint jars, leaving ¼ inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions.
• Process in boiling water bath 15 minutes from time water in canner returns to a boil.
• Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.
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