Ruby Beet and Apple Chutney
Beets are a novel but beautiful ingredient in chutney. Their sweetness marries deliciously with apples and helps counter the acidic thrust of the vinegar.
Servings: 6 cups (1.5 L)
Ingredients:
| Nutritional Info | |
| Per tbsp (15 mL): about | - |
| calories | 30 |
| protein | trace |
| fat | 0 g |
| carbohydrate | 7 g |
Suggested Recipes
-
8 Large beets (2 b/1 kg)
1 lemon
3 cups (750 mL) Chopped peeled apples
2 cups (500 mL) granulated sugar
2 cups (500 mL) Chopped onions
2 cups (500 mL) cider vinegar
1-1/2 cup (125 mL) raisins
1/4 cup (50 mL) Diced candied ginger
1 tsp (5 mL) mustard seeds
1/2 tsp (2 mL) Each salt and pepper
Preparation:
Trim beets, leaving tails intact and 1 inch (2.5 cm) of stems. In saucepan of boiling water, cook beets for 30 minutes or until skins can be slipped off easily; drain and let cool. Slip off skins; dice to make 4-1/2 cups (1.125 L).
Meanwhile, with zester, remove rind from lemon. (Or pare off thin outer rind and cut into thin strips.) Squeeze and strain juice into large heavy nonaluminum saucepan.
Stir in lemon rind, apples, sugar, onions, vinegar, raisins, ginger, mustard seeds, salt and pepper; bring to boil. Reduce heat to low; simmer, stirring often, for 30 minutes or until apples are tender. Stir in beets; cook for 10 to 15 minutes or until thickened.
Remove from heat. Pour into six 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water bath for 10 minutes. Let cool.
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