Zutaten für Beet Chutney
- Beet
- 2 medium apples (about 1 lb)
- 1 medium onion (about ½ lb)
- 1 green bell pepper (about ½ lb)
- 1 cup brown sugar
- Cider Vinegar
- Golden Raisin
- Ground Ginger
- Salt
- Ground Red Pepper
- Ground Cumin
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Zubereitung von Beet Chutney
- Preheat oven to 400°F (200°C). Wash and chop 2 lbs beets, 2 medium apples (about 1 lb), 1 medium onion (about ½ lb), and 1 green bell pepper (about ½ lb). Roast vegetables on a baking sheet for 40-45 minutes, or until tender.
- Once cooled slightly, roughly chop the roasted vegetables.
- In a food processor using a coarse blade, combine the roasted vegetables with 1 cup brown sugar, ½ cup apple cider vinegar, 2 tablespoons grated fresh ginger, 1 tablespoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon salt, and ¼ teaspoon black pepper. Process until finely chopped but not pureed.
- In a 4-quart stainless steel or enamel Dutch oven over medium heat, bring the mixture to a boil, stirring often.
- Reduce heat to low, and simmer uncovered for 30 minutes, or until the chutney has thickened to your desired consistency, stirring frequently.
- While the chutney simmers, prepare your jars: wash 8 clean pint jars and lids in hot, soapy water. Rinse thoroughly and keep warm.
- Ladle the hot chutney into the prepared jars, leaving ½ inch headspace at the top.
- Wipe the rims of the jars clean with a damp cloth.
- Affix lids and rings, following the manufacturer's instructions.
- Process in a boiling water bath for 15 minutes, ensuring the jars are fully submerged in boiling water.
- Carefully remove jars and allow to cool completely on a rack, undisturbed, for 12-24 hours.
- Check the seals; they should pop inward. Store in a cool, dark place and enjoy! Makes 8 half-pints.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
311g
Fat
0g
Carbs
29g
