Beetroot & Ginger Chutney

Quickfire Beetroot and ginger chutney 

streamside organics beetroot chutney recipe

  • 4 beetroot 
  • 1 stick Celery 
  • 1 medium Onion 
  • ¼ C Sultana 
  • Ginger (an inch of fresh, or 1tsp ground) 
  • 3 TB Sugar 
  • ¼ C Balsamic vinegar 
  • 2TB Cumin seed 
  • 1TB coriander seed 
  • 1TB Vegetable stock 
  • 1C Water 
  • Salt and pepper 

 streamside organics beetroot chutney recipe

  1. Dice your onion, celery and sauté in oil till lightly coloured. Add your diced garlic, cumin seed and coriander seed. Cook out for another minute. 
  2. Add grated beetroot, ginger, sultanas, and vege stock and another splosh of olive oil. Cook for a further 5 minutes while stirring occasionally. 
  3. Add your sugar and balsamic, cook out for till reduced slightly. 
  4. Add enough water to loosen the mix (around half a cup) and continue to cook out for a further 10 – 15 minutes, topping up with water if it gets too thick and starts to catch on the bottom.  
  5. Set some of your beetroot chutney aside to cool, taste test and adjust to your liking. Add salt, pepper, lemon juice, cayenne pepper, tabasco… Whatever you think it needs! You are also taste testing to check if the beetroot is cooked through. If you’re happy with the consistency you’re good to go. 


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