Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
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:
- 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.
Steps:
- In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
Nutrition Facts : Calories 48.9 calories, Carbohydrate 12.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 2.1 mg, Sugar 10.7 g
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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Apple beet chutney is a type of relish or condiment which originates from Indian cuisine. In fact, chutney is a popular accompaniment to many Indian dishes. Apple beet chutney is an interesting twist on the classic chutney recipe, which is made of a mix of sweet and tart flavors, savory spices, and tangy vinegar. This unique blend of apples and beets makes for a delicious and healthy condiment that can be used in a variety of dishes.
Ingredients
The ingredients needed to make apple beet chutney recipes are relatively simple and easily available in your local grocery store. The main ingredients include:
- 2 large beets
- 2 medium apples
- 1/2 cup of chopped onion
- 1/2 cup of raisins
- 1/2 cup of apple cider vinegar
- 1 tablespoon of ginger paste
- 1 tablespoon of mustard seeds
- 1/2 cup of brown sugar
- 1 cinnamon stick
- A pinch of red chili flakes
- Salt to taste
- Black pepper to taste
- 2 tablespoons of oil
Preparation
To prepare the apple beet chutney recipe, you must first wash, peel, and finely chop the beets and apples. Heat a pan over medium heat, add oil and mustard seeds, and allow the seeds to pop. Add chopped onion and ginger paste, and sauté for about 2 minutes. Now, add chopped beets, apples, raisins, and cinnamon stick, and stir well. Add apple cider vinegar and brown sugar and let the mixture simmer for about 10-15 minutes or until the beets and apples are cooked through. Add salt, black pepper, and red chili flakes, to taste, and let the mixture cool.
Variations
Some variations of the apple beet chutney recipe include replacing the raisins with cranberries or adding other fruits such as pineapples, peaches, or apricots. You can also change the spices to your liking, adding turmeric or cumin for an earthy flavor, coriander or fennel for freshness, or star anise or cardamom for a sweeter taste.
Serving Suggestions
Apple beet chutney is a versatile condiment that can be enjoyed in many ways. Here are some ideas for how to use it:
As a Dip
Apple beet chutney can be a great dip for crackers, chips, or veggies. It can also be served with pita bread or naan as an appetizer.
With Meat
This chutney is perfect for serving with grilled or roasted chicken, beef, or lamb. It can also be used as a glaze for baked ham or pork chops.
With Cheese
Apple beet chutney pairs well with many types of cheese, such as cheddar, brie, or goat cheese. Serve it on a cheese board or spread on a sandwich.
With Curries
Traditionally, chutneys are served with Indian curries, so apple beet chutney is no exception. It can be used as a side dish to complement spicy vegetable, chicken, or lamb curries.
In Salads
Add a spoonful of apple beet chutney to your green or fruit salad for a unique twist. It can work especially well with spinach or arugula salad.
Conclusion
Whether you're a fan of Indian cuisine or trying something new, apple beet chutney is a healthy and tasty condiment to enjoy. With a few simple ingredients that are easily found at your local grocery store, you can create a delicious and versatile chutney to accompany a wide range of dishes. So, why not give it a try?
Apple beet chutney is a versatile and flavorful condiment that complements a wide range of dishes. Whether you want to use it as a topping for grilled meats or veggies, a dip for crackers or bread, or a sauce for pasta, this chutney can add a delicious and unique twist to your meals. However, if you're new to making chutney or want to improve your recipe, there are some valuable tips to keep in mind. In this article, we'll explore some of the most important tips to consider when making apple beet chutney recipes.
Tip #1: Choose the Right Apples and Beets
The primary ingredients in any chutney are the fruits or vegetables, so it's crucial to choose the right ones if you want your chutney to be tasty and flavorful. When it comes to apples, you have plenty of options, but some work better than others for chutney. For example, Granny Smith apples are tart and firm, which makes them a great choice for chutney that needs some acidity and texture. Honeycrisp and Pink Lady apples are slightly sweeter and softer, making them better for chutney that needs more sweetness and a smoother texture. Avoid using Red Delicious or Golden Delicious apples, as they tend to be too soft and sweet for chutney.
Similarly, beet selection is also important when making apple beet chutney. Look for beets that are firm and fresh, without any soft spots or bruises. You can use either red or golden beets for this recipe, depending on your preference. Red beets will give your chutney a deep purple color, while golden beets will give it a brighter, orange hue.
Tip #2: Balance the Flavors and Textures
One of the keys to making a great apple beet chutney is to balance the flavors and textures of the ingredients. This means combining sweet, sour, and spicy flavors, as well as varying textures like crunchiness and creaminess. To achieve this balance, you can add other ingredients to your recipe, such as:
- Spices: Cumin, cinnamon, ginger, cloves, and allspice can add warmth and depth to your chutney, while chili powder or cayenne pepper can add some heat and kick.
- Vinegars: Apple cider vinegar, white wine vinegar, or balsamic vinegar can help balance the sweetness of the fruit and add a tangy flavor.
- Sweeteners: Brown sugar, honey, maple syrup, or agave nectar can help balance the sourness of the vinegar and add a touch of sweetness.
- Nuts: Walnuts, almonds, or pine nuts can add crunchiness and texture to your chutney.
- Cheese: Feta, goat cheese, or blue cheese can add creaminess and tang to your chutney.
- Herbs: Thyme, rosemary, or parsley can add freshness and aroma to your chutney.
Tip #3: Cook the Chutney Properly
Cooking the chutney properly can make a big difference in its taste and texture. The main goals of cooking the chutney are to soften the fruits and vegetables, blend the flavors, and thicken the sauce. Here are some tips to keep in mind when cooking apple beet chutney:
- Use a heavy-bottomed pot: A heavy pot can help prevent burning and ensure even cooking.
- Cook on low heat: Cooking the chutney on low heat can help the flavors meld together and prevent scorching.
- Stir frequently: Stirring the chutney regularly can help prevent sticking and burning, and also ensure even cooking.
- Add liquid: If the chutney is too thick or starts to stick, add a splash of water or apple juice. This can also help soften the fruits and vegetables.
- Adjust seasoning: Taste the chutney regularly as it cooks, and adjust the seasoning as needed with more salt, vinegar, or sugar.
Tip #4: Store the Chutney Properly
Once you've made your apple beet chutney, you'll want to store it properly to keep it fresh and flavorful. The chutney can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to six months. Here are some tips to keep in mind when storing chutney:
- Use clean containers: Make sure the containers you use to store the chutney are clean and sterilized to prevent bacterial growth.
- Leave some headspace: Leave some space at the top of the container to allow for expansion when freezing.
- Label and date: Write the name of the chutney and the date you made it on the container to avoid confusion and ensure freshness.
- Thaw properly: If you freeze the chutney, thaw it in the fridge overnight before using it. Avoid thawing it in the microwave, as this can create uneven heating and texture changes.
Conclusion:
Making apple beet chutney can be a fun and rewarding experience, and it's a great way to add some flavor and variety to your meals. By following these tips, you can ensure that your chutney has the right balance of flavors and textures, is cooked and stored properly, and stays fresh and delicious for a long time. Whether you're an experienced cook or a beginner, these tips can help you create a tasty and versatile apple beet chutney that everyone will love.
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