Apple Beet Chutney Recipes

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.

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

Steps:

• Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
• Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
• Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.

Steps:

• With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
• In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.
• Immediately ladle simmering mixture into 8 clean, hot ½ pint jars, leaving ¼ inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions.
• Process in boiling water bath 15 minutes from time water in canner returns to a boil.
• Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.
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Steps:

• In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
• While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Steps:

• Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.