SPICED BEETROOT RELISH {NATURALLY SWEETENED}
A tangy sweet spiced beetroot relish with no added sugar. This simple easy to make beet chutney is wonderfully aromatised with ripe pears and spices. It is a delicious accompaniment to just about any meals from salads to sandwiches or use it as a dip with savoury crackers for a healthy snack.
Provided by Teenuja Dahari - veganlovlie.com
Categories Condiments
Time 30m
Number Of Ingredients 11
Steps:
- Place all ingredients in a saucepan. Simmer for about 15 - 20 minutes while occasionally stirring. You may mash the pears as they cook.
- After a while, beetroot will become somewhat gel-like.
- Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
- Allow to cool before placing in the refrigerator.
- This beetroot relish will keep for a couple of weeks in the fridge.
- It's delicious served as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages...
Nutrition Facts : Calories 51 calories, ServingSize 2 tablespoons
SPICED BEETROOT & ORANGE CHUTNEY
Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too
Provided by Good Food team
Categories Buffet, Condiment, Snack
Time 1h20m
Yield Makes roughly 2kg
Number Of Ingredients 10
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.
Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
BEET CHUTNEY
Provided by Marlena Spieler
Categories Sauce Ginger Side Thanksgiving Vegetarian Low Cal Vinegar Raisin Beet Healthy Low Cholesterol Persimmon Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 1/4 cups
Number Of Ingredients 10
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.
SPICY BEETROOT RELISH
Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator
Provided by Tisme
Categories Australian
Time 1h45m
Yield 2 jars
Number Of Ingredients 9
Steps:
- Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
- Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
- Taste for seasoning while it is still warm and adjust if necessary.
Nutrition Facts : Calories 120.7, Fat 0.8, SaturatedFat 0.1, Sodium 1009.2, Carbohydrate 26.8, Fiber 4, Sugar 22.2, Protein 3.2
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