Ingredients

The following ingredients have 4 Servings
  • 14.11 ounces beetroot (peeled, finely diced (use approx. 450g/1lb unpeeled).)
  • 1 medium red onion (finely chopped)
  • 1 medium sour apple (peeled, cored, cubed)
  • 1⅓ tablespoons fresh ginger (peeled, finely chopped)
  • 3 tablespoons sugar (white or light brown)
  • ⅓ cup less 2tsp white/red wine vinegar/apple cider vinegar
  • 2 tablespoons apple juice
  • 1 teaspoon nigella seeds/onion seeds
  • ½ teaspoon ground cumin and coriander (each)
  • 1 teaspoon dark soy sauce
  • ⅔ teaspoon coarse sea salt (plus pepper to taste)

Instruction

  • Make chutney base mixture: To the pot add the vinegar, apple juice, sugar, fresh ginger, spices and seasoning. Cook for a minute until the sugar has dissolved and the mixture starts bubbling up.
  • Add beetroot: Add the diced beetroot, apple and onion, stir, cover and simmer for about 40 minutes or until the beetroot is tender but still has some crunch, stirring occasionally.
  • Pulse mixture: Remove from the heat, stir in the soy sauce and place one third of the mixture in a small food processor. Pulse a few times to break up the larger pieces (do not puree completely).
  • Combine: Return the mixture back to the pot, stir and set aside to cool completely. 
  • Refrigerate: Spoon the chutney into a jar and refrigerate (for up to 2 weeks).