Beetroot chutney | Women's Weekly Food
Discover the natural sweetness of beetroot chutney, spiced and tangy with Granny Smith apples. Perfect for quick and easy entertaining.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 6 medium fresh beetroots (beets) (1kg), trimmed
- 2 teaspoons cumin seeds
- 1 cinnamon stick, broken
- 4 cardamom pods, bruised
- 4 large green-skinned apples (800g), peeled, cored, chopped coarsely
- 1 medium red onion (170g), chopped coarsely
- 2 cloves garlic, crushed
- 2 centimetre (¾-inch) piece fresh ginger (10g), grated
- 1 cup (220g) white (granulated) sugar
- 2 cups (500ml) white vinegar
- 2 tablespoons lemon juice
- 1 teaspoon coarse cooking salt (kosher salt)
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