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Beetroot chutney

Beetroot chutney

Chutney de betterave

l Switch language for recipe in French l

I discovered beetroot chutney in New Zealand where the famous brand of jams , chutneys and pickles Anathoth Farm filled the shelves. Having tasted their excellent jams, I dared tried beetroot chutney ! A real delight! Accompanied by cheese and a few crackers this chutney is a pure pleasure . That’s when I had the idea of ​​making my own beetroot chutney to serve with a typical french and festive dish: the foie gras !

I wish you all a Merry Christmas and a great New Year celebration.

Merry Christmas

Beetroot chutney

For jars

Preparation time: 15min, Cooking time: 1h25

Ingredients

  • 500g beetroot
  • 150g minced (red) onions
  • 1/2 tsp pepper
  • 1 tsp 4 spices
  • 1/2 tsp salt
  • 1cup brown sugar
  • 250ml red wine vinegar
  • 1 tbsp cornflour

PREPARATION

  • Boil the unpeeled and cleaned beetroots for 45 minutes in water . The beets are cooked when it slides over the tip of the knife planted in the heart (like potatoes ) .

Chutney de betterave

  • Cool, then peel and chop finely (a food processor will make this easy).

Chutney de betterave

  • Peel and mince the onion.
  • Place in a preserving pan with the onions, pepper, spice, salt and sugar.

Chutney de betterave

  • Cover with vinegar and boil gently for ½ hour.

Chutney de betterave

  • Thicken with the cornflour mixed to a paste with a little malt vinegar.
  • Stir and simmer a further 10 minutes.

Chutney de betterave

Chutney de betterave

  • Bottle in clean sterilised jars and seal.

Chutney de betterave

You can serve this beetroot chutney with foie gras or with cheese. You can also  pouvez déguster ce chutney de betterave avec du foie gras ou en accompagnement de fromage. You can also offer your homemade chutney jars at Christmas !

Note : The beetroot chutney will be better if he stays 2-3 months in jars before opening.

Chutney de betterave

 

 

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