Beetroot Chutney Food

SPICED BEETROOT & ORANGE CHUTNEY

Steps:

• In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
• While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

HALLOUMI FRIES WITH BEET CHUTNEY

Steps:

• Turn the heat under a stovetop pressure cooker to medium-high and add the avocado oil. When the oil starts to shimmer, add the dried red chile. Cook, stirring, until deepened in color and puffed up, a few seconds. Add the cumin and fennel seeds and the turmeric and cook until deepened in color and flavor, about 30 seconds.
• Add the beets and stir to coat. Add the brown sugar, tamarind paste, salt, if using, and 3/4 cup water. Stir well. Secure the pressure cooker lid and bring to high pressure over medium-high heat. Once at a high pressure, cook for 13 minutes. Turn off the heat and carefully release the pressure using the quick-release valve, then remove the lid. Pour the contents into a blender along with 1/4 cup olive oil and process until smooth. Taste and adjust the seasoning until you like it.
• Meanwhile, add the remaining 2 tablespoons olive oil to a nonstick skillet over medium-low to medium heat. Pat the halloumi well with paper towels until it's dry. Place the halloumi in the skillet and cook on each side until golden brown, about 2 minutes per side. Remove to a paper towel-lined plate.
• Spoon the beet chutney into a small side dish. Add the fries to a platter, then sprinkle with mint and pomegranate seeds. Serve immediately.

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.

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.

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.

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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