New Zealand-style Beetroot Chutney
If you are new to making savoury chutneys, then TRUST ME and give this one a try. It’s a relatively simple recipe that just requires time to simmer and let the flavours come together and soften the beetroot.
Try this on some eggs or toast in the morning, a turkey sandwich, on a cheese & charcuterie board, or on top of a brownie sundae! It literally tastes delicious on almost EVERYTHING!
(Bonus is that it is a healthy chutney, with minimal sugar (not to be compared even slightly with those overly sweetened fruit jams in the grocery aisle).)
If you give this recipe a try, let me know your thoughts in the comments below and what yummy foods you paired it with! Happy Cooking!
Yield: 4 oz. jar
Beetroot Chutney
Prep time: 45 MCook time: 60 MTotal time: 105 M
Ingredients:
- 1 small white onion
- 2 tablespoons coconut sugar
- 3-inch ginger root (~2 tablespoons finely chopped)
- 1 tablespoon white wine
- 1 tablespoon Balsamic or Cider vinegar
- 1 large red Beetroot
- 2-3 tablespoons water
- sea salt and black pepper
Instructions:
How to cook Beetroot Chutney
- Using a sharp knife, julienne a small onion.
- In a small saucepot over medium-low heat a tablespoon or so of olive oil until warmed and then add in your onions. Season with salt and sauté, stirring occasionally and adding a touch more oil, salt, and a sprinkling of sugar after softened, until nicely caramelized and golden brown about 30 minutes (Tip: to keep the onions from drying out as they cook if starting to stick to the pan, add a little water).
- After the onions are caramelized, turn the heat to low and deglaze the pan by adding a the white wine. Add the finely chopped ginger root and a tablespoon of water and let simmer on the stovetop.
- In the meantime, grate the beetroot on a large grater. Add this to the pot along with the sugar, vinegar, a healthy helping of cracked pepper and another teaspoon of salt.
- Stir and let simmer on low on the stovetop for a good hour uncovered. Check every 15 minutes and if sticking to the pot at all, mix in another tablespoon of water.
- If you like a rustic chutney, as I do, then serve it as is. If you'd like a more jam-like consistency then puree and pulse in a blender. Store in a jar and refrigerate between use.
Hello, World!
