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Beetroot Chutney


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Ingredients

3 jar(s)

  • 600 grams Raw beetroot, peeledd, 1/4's
  • 1 apple, granny smith, halved
  • 2 teaspoon olive oil
  • 1/2 red onion, halved
  • 250 grams Cider Vinegar
  • 65 grams brown sugar
  • 2 tablespoons treacle or golden syrup
  • 1 teaspoon chilli flakes
  • 1 pinch allspice, ground
  • 1/2 teaspoon cinnamon ground
  • 1/2 teaspoon sea salt flakes
  • 250 grams water
  • 6
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Chop onion 3s/sp7.  Add Oil and cook 3mins 100c Gentle stir setting.

    Add  beetroot, apple and onion and Closed lid use Turbo 4 times until finely chopped.

    Being careful not to turn to pulp!

    Add all other ingredients and cook 3 - 4 mins 60c Gentle stir setting until the sugar and treacle have dissolved.

    Increase heat to boil at 100c for 1 min, then a gentle boil for 20-25 mins at 80 - 90c until beetroot is tender.

    The liquid should thicken with the cooking, but will thicken more on cooling.

    Pour into Sterilized jars. Store in fridge. Keeps for 6 months.

     

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Tip

This chutney is wonderful with cold meats, cheeses or on an antipasti platter.

It is a little spicey, a little sweet and a little earthy. YUM!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Great recipe - used my homegrown beetroot

    Submitted by Annie Hilliard on 7. January 2017 - 16:22.

    Great recipe - used my homegrown beetroot

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  • I'm sorry Rosey, this is way

    Submitted by AlimacMac on 12. January 2015 - 20:06.

    I'm sorry Rosey, this is way too watery, I'm definately going to use alot less water next time.. I think the flabours are spot on though!! 

    I'm not free until I believe in me!

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  • Beautiful. I decreased the

    Submitted by thegreenpantry on 25. May 2014 - 14:27.

    Beautiful. I decreased the water and cooked at 90 degrees for 50 minutes without the mc in place on reverse speed 2 and it was a beautiful chutney, thank you for the recipe. 

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  • Great flavours-thanks for the

    Submitted by Brad n Kate on 9. July 2013 - 15:35.

    Great flavours-thanks for the recipe...I am addicted to beetroot & chilli relishes at the moment! I took advice of others and decreased water to 200ml; I think 170-180mls would suffice as mine was still quite watery. I too love chilli but think 1/2 tsp would be enough for a kick. Also added a couple more tbsp brown sugar but I think that comes more down to a slightly sweeter flavour appealing to my family.

    I also cooked mine for approx 10-15 mins longer than stated and added 2 tbsp arrowroot to 'thicken' and give a bit if gel-like consistency.

    Yummo!!

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  • I would decrease the water

    Submitted by annebarnes on 8. February 2013 - 09:20.

    I would decrease the water next time I made it or maybe throw a bit of arrowroot in to thicken it. I found it rather sweet as beetroot does have a lot of natural sugar anyway so for me I wouldn't increase the sugar. Funnily enough my daughter, who doesn't like relishes, chutneys etc. likes this. I may add some cummin seeds & coriander seeds next time for a little extra flavour. tmrc_emoticons.)

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  • I made this but it didn't get

    Submitted by Dene M on 8. February 2013 - 08:35.

    I made this but it didn't get thick as the picture suggests although I did cook it longer.

    I wondered if the amount of sugar on the recipe needed to be increased or the water decreased.

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  • Just made this today. Must

    Submitted by annebarnes on 1. February 2013 - 14:16.

    Just made this today.

    Must have had a tough old beetroot.

    Took 50mins to cook.

    I love chilli (can eat them them whole),

    but I found 1tsp overpowers the end result.

    Suggest 1/4 - 1/2 tsp chilli.

    I used leatherwood honey instead of treacle/ golden syrup.

    Something different.

     

     

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  • Awesome recipe, a huge

    Submitted by TJ the Photographer on 1. February 2013 - 00:20.

    Awesome recipe, a huge success in our house, thanks

     

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  • Just finished bottling it. I

    Submitted by the happy cook on 7. January 2013 - 19:56.

    Just finished bottling it. I found I had to cook it a little longer than the recipe states, also the chilli sure gives it some kick. I can't wait to eat it......Love beetroot Chutney!!! tmrc_emoticons.)

     

     

    the happy cook.

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  • I love this chutney Rosey! I

    Submitted by Fiona Hoskin on 28. August 2012 - 20:47.

    I love this chutney Rosey! I remember you brought it to the book launch - yum!

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  • Yum!!! Cant wait to try this!

    Submitted by daniellehcp on 28. August 2012 - 20:31.

    Yum!!! Cant wait to try this! Thanks..

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