Beetroot Chutney by Paula Moses. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Beetroot Chutney

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Ingredients

3 jar(s)

750 g Fresh Beetroot, about 4 large beetroot, can take weight up to 850g
1 red onion, peeled and qurtered
2 green apples, peeled, cored and quartered
1 sprig rosemary
250 grams raw sugar
230 grams balsamic vinegar
40 grams fresh orange juice

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6

2h 30min

Preparation 1h 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Easy Australian Egg free Lactose free Non-dairy Vegetarian Nut free Preserving Sauce Spread

Recipe's preparation

1. Wrap each beetroot in alfoil and roast for 1 hour at 180°C. Allow to cool slighty and using the alfoil rub the skin off each beetroot.

2. Place the red onion in the bowl and chop 3 seconds, speed 7. Scrape down the bowl.

3. Add the apple to the bowl and chop 3 seconds speed 7. Scrape down the bowl.

4. Add the beetroot to the bowl and chop 5 seconds speed 7.

5. Add the remaining ingredients and cook for 60 minutes, 100°C, "Counter-clockwise operation" , speed 1, with the simmering basket in place instead of the MC.

6. Pour the chutney into steralised jars, removing the rosemary stalk when you come across it.

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Simmering basket
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Spatula TM5/TM6
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Tip

Wear gloves when peeling the beetroot as it will stain your hands.

Mix the cooled chutney with cream cheese to make a yummy dip.

Serve chutney with a cheese platter, ploghmans platter, roast meat, lamb chops or use in sandwiches.

Also makes a good salad dressing either by itself or mixed with a little olive oil.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.