Description
jamie oliver’s beetroot chutney blends sweet and tangy flavors for a memorable condiment. Homemade preserves like this elevate simple dishes with rich, complex notes you’ll savor alongside cheeses, meats, and sandwiches.
Ingredients
Scale
- 500 g (17.6 oz) beetroot, raw and peeled
- 1 Bramley apple, large, peeled, cored, and chopped
- 2 red onions, finely chopped
- 250 g (8.8 oz) caster sugar
- 250 ml (8.5 fl oz) red wine vinegar
- ⅔ tbsps dill seeds
Instructions
- Preparation: Meticulously cube beetroot into uniform bite-sized pieces, creating a consistent texture for the chutney.
- Combining Ingredients: In a generously sized saucepan, merge diced beetroot with aromatic dill seeds, crisp apple fragments, finely chopped red onions, caster sugar, and robust red wine vinegar.
- Initial Heating: Elevate the saucepan to medium-high temperature, stirring consistently to dissolve sugar and trigger a robust boiling process.
- Simmering Phase: Reduce heat, allowing the mixture to gently simmer and transform, concentrating flavors while softening beetroot into tender, succulent morsels.
- Texture Development: Continuously monitor the chutney’s evolution, stirring periodically to prevent potential burning and ensure an even, glossy reduction.
- Finalization: Remove from heat once the mixture achieves a luxurious, spoon-coating consistency that showcases the intensified flavor profile.
- Preservation: Transfer the molten chutney into sterilized glass containers, sealing meticulously to lock in the vibrant, complex flavors.
- Maturation: Store in a cool, shadowy environment, permitting the ingredients to harmonize and develop depth for a minimum of one week before savoring.
Notes
- Precision Chopping: Uniform 1cm beetroot cubes ensure even cooking and consistent texture throughout the chutney.
- Heat Management: Control temperature carefully to prevent burning and achieve a perfect jam-like consistency without scorching.
- Flavor Melding: Allow chutney to rest for at least a week in a cool, dark place to develop deeper, more complex taste profiles.
- Sterilization Importance: Use thoroughly cleaned glass jars to prevent bacterial growth and extend the chutney’s shelf life.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snacks, Appetizer
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 5
- Calories: 129
- Sugar: 27 g
- Sodium: 5 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 1.5 g
- Cholesterol: 0 mg