We all know that beetroot is a superfood but not every one is able to include it in their daily life, as it seems to be bitter for some people to consume raw.
Today I am going to share a delicious way to have beetroots. Making beetroot chutney is a great way to add extra beetroots in your food.
This beetroot chutney or beetroot pickle can be served with rice, parotta, chapati or snack or even can be used in sandwiches or burgers. No matter with what you serve it, it always take the food to the next level. And the best part is that it can be stored for a very long time. It is that delicious that it will become your first choice over the pickles and you will definitely going to thank me for the recipe.
So lets have a look at the recipe.
Making Beetroot chutney at home is so easy, and once you’ve tried this recipe you’ll never go back to the store bought again.
This chutney can also makes a lovely home made gift to give to friends and family.
- 2 medium size beetroots, raw (peeled and grated)
- 1 small apple(grated)
- 1 cup sugar
- ½ cup orange juice
- ½ cup malt vinegar
- Salt to taste
- 1 tsp cumin seed
- ½ tsp chilli powder
- Place grated apple and beetroots in a saucepan. Add all other ingredients and bring it to a boil.
- Once boiling, turn down the heat and simmer slowly.
- Stir occasionally and cook for 30-40 minutes on low to medium heat until the beetroot is tender, the liquid is reduced and turns sticky.
- The mixture should have a thick, chutney-like(jam-like) consistency
- Transfer it in a sterilised jar and store in a cool, dark place and can be stored up to 10-12 months.
- This chutney can be eaten immediately, but It tastes even better and develops more flavours when it is mature.
- Once open keep refrigerated.
- You can flavour the chutney the way you like. You can add black pepper, cinnamom or Garam masala or even funnel seeds or melon seeds to it.
- You can also add onion, ginger or even green chilli to it.
- Instead of malt vinegar red wine vinegar or cider vinegar can be used.
- It is better if you leave the chutney for a week or so to allow the flavours to develop.
- To make chutney do not use aluminium or any other metal pan that can react with vinegar.
- To sterilise the jars and lids,you can put them through a hot dishwasher cycle that is at least 60 C. Do not dry them with a tea towel, leave them to dry completely in dish washer or air dry.Or else you can also preheat the oven to 140C, wash the lids and jars in hot water and place them in the oven for 15 minutes. Switch off the oven and remove the lids and jars once cool.
Try this Easy Beetroot Chutney Recipe and let us know how it turned out for you. We would love to hear from you.