Make your own Beetroot Chutney and use it with cold meals, in burgers, or even with your Sunday roast
My mum used to make lots of chutneys with Red Tomato, Green tomato, Rhubarb but never Beetroot the only beetroot we ever had been pickled. That all changed when I came to live in sunny Thailand.
Living in Thailand there is such an eclectic mix of nationalities that I have picked up recipes from all over the world. Making beetroot chutney came about when we had our restaurant/bar and an Aussie customer asked if I had Beetroot or Beetroot chutney to put in his burger. Well as a Brit I had never heard of beetroot in a burger but anything to please a customer and we had quite a few Aussies who came in to eat so a few days later yes we did have Beetroot chutney and what a hit? Indeed it was and not just with the Aussies.
- 1.5k Beetroot.
- 3 Brown Onions.
- 3 Apples (Granny Smiths)
- 450ml Balsamic vinegar.
- 80ml Fresh Orange Juice.
- 350gm raw sugar.
- 1/2 Tsp ground cloves.
- 2 large sprigs of Rosemary.
- Set the oven at 200C.
- Wrap beetroot in foil and bake for 1 hour.
- Remove from oven and allow to cool.
- Chop Onions and Apples finely, chop cooled Beetroot and put in a large pan.
- Add remainder of ingredients except for the Rosemary.
- Stir until sugar dissolves, add Rosemary, reduce heat and simmer for at least 1 hr or until mixture thickens slightly.
- When ready, remove Rosemary and spoon into sterilized Jars.
- Please make sure that you stir it quite regularly or you will end up with what I did – I BURNT IT!
- This is a lovely chutney that goes well with both hot and cold meals, in burgers, or even with your Sunday roast it is now a firm favorite in our house.
Prepared, tried, and tested by Carol Taylor