Ingredients
- 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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
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!
Thermomix Model
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Recipe is created forTM 31
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Comments
This recipe did not work for me. I had to cook it much longer in order for the beetroot to soften and for the mixture to thicken. I think perhaps you do not need to add the cup of water. The end result was a chutney with quite a pale colour but the taste is good.
Great recipe - used my homegrown beetroot
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!
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.
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!!
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.
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.
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.
Awesome recipe, a huge success in our house, thanks
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!!!
the happy cook.