APPLE-BEET CHUTNEY
Provided by Christine Muhlke
Categories condiments, dips and spreads
Time 1h30m
Yield Makes 1 quart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Wash the beets, cut off the stems and trim away any roots. Place each type of beet on a separate sheet of aluminum foil. Drizzle with the oil. Fold up the edges and crimp each to create a packet. Put the packets on a baking sheet. Cook until tender when pierced with a knife, about 50 minutes for smaller beets and 60 to 75 minutes for larger beets. Remove from the oven and let cool slightly.
- Once the beets are cool enough to handle, cut off the tops and use a paper towel to lightly rub the beet from the cut end toward the root to remove the skin. Cut the beets into 1/2-inch dice and set aside.
- Combine the apples, apple juice and vinegar in a medium saucepan. Cover and bring to a boil, then simmer, uncovered, over medium heat for 10 minutes, or until the apples are crisp-tender. Remove from the heat and stir in the beets and mustards.
- Using a slotted spoon, transfer the apples and beets to a 1 1/2-quart canning jar or other storage container, interspersing the mint leaves as you spoon in the fruit. Press down slightly on the compote and top with enough liquid to cover. Cover with the lid and cool to room temperature, then refrigerate for up to 1 week (it may discolor if stored any longer). Serve sprinkled with Maldon salt.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 9 grams, TransFat 0 grams
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Bigftw
[email protected]I'm not a big fan of beets, but I'm willing to try this chutney because it has apples in it.
alina khan
[email protected]This chutney sounds like a great way to add some flavor to my next grilled chicken dinner.
Black Pee
[email protected]I can't wait to try this chutney on my next cheeseboard.
Oumer Mahmud
[email protected]This chutney is a great gift idea for friends and family.
Martha Muthike
[email protected]I love the color of this chutney! It's so vibrant and beautiful.
Laarkyal Tamang
[email protected]This chutney is so easy to make and it's a great way to use up leftover apples and beets.
Murphf Kono
[email protected]I wasn't sure what to expect from this chutney, but I was pleasantly surprised. It's a great balance of sweet and tart.
John man 2k Mike
[email protected]This chutney is a little bit spicy, but I love that it has a bit of a kick. It's the perfect addition to a grilled cheese sandwich.
Gg joker
[email protected]I've never tried a chutney with beets before, but I'm so glad I gave this one a try. It's so flavorful and versatile.
Eyob Love Saks
[email protected]This is a great chutney to make ahead of time and it keeps well in the refrigerator. I like to use it on sandwiches, wraps, and even as a dipping sauce for chicken or fish.
Md Enamull
[email protected]I made this chutney for a party and it was a huge hit! Everyone loved the sweet and savory flavor and the beautiful color.
Lilibeth Rosales
[email protected]This chutney is a delicious and unique way to add some sweetness and tang to your meals. I love the combination of apples and beets, and the spices give it a warm and inviting flavor.