10 Days of Vegetable Sides: Beet Chutney with Apples and Spices

Beet Chutney with Apples and Spices (www.mincedblog.com)

Cranberries are most likely a part of your holiday spread on Thursday. Whether you are planning on a cranberry chutney, sauce, or a jelled-roll straight from the can, cranberries are a staple on a Thanksgiving menu. Or at least I thought they were.

Then I made this beet chutney. Don’t stick up your nose in disdain at the mere mention of beets. This recipe is a little different and worth considering for your Thanksgiving menu.

Beet Chutney with Apples and Spices (www.mincedblog.com)

Beets, grated Granny Smith apples, and spices are slowly simmered in a heavily spiced vinegar-orange syrup.  The resulting chutney offers a very different take on beets.  Gone is the earthiness that so often offends diners and in its place is a sweet and tangy sauce that would go great with a slice of hard Manchego cheese or in place of cranberry sauce for your Thanksgiving turkey.  Happy cooking!
Beet Chutney with Apples and Spices (www.mincedblog.com)

10 Days of Vegetable Sides Recipes
Day 1: Creamed Spinach
Day 2: Curried Coconut & Acorn Squash Soup
Day 3: Savory Leek and Onion Bread Pudding
Day 4: Maple-Dijon Brussels Sprouts with Country Ham
Day 5:  Winter Greens with Garlic and Bacon
Day 6: Homemade Green Bean Casserole
Day 7: This Recipe
Day 8: Braised Bok Choy with Ginger and Garlic
Day 9: Mom’s Potato Casserole
More recipes featuring Beets:
Beet Tartare
Jeweled Beet, Goat Cheese, and Arugula Salad
Farro with Winter Greens, Beets and Feta
Valentine’s Day Borscht

Beet Chutney with Apples and Spices – Printer Friendly Recipe
Adapted from the recipe for Spiced Beetroot & Orange Chutney on the BBC Good Food website
Yields about 3 cups chutney

This beautiful chutney would be dynamite as part of a cheese and charcuterie tray and would pair equally as well with roasted turkey or pork.

1 1/2 lbs beets, peeled and cut into 1/4-inch cubes (wear latex gloves)
Zest and juice (about 1/2 cup) from 1 large or 2 small oranges
1/2 lb Granny Smith apples, peeled, cored and grated
1 small yellow onion, finely chopped
1 1/3 cup red wine vinegar
1 1/3 cup granulated sugar
1 tablespoon whole yellow mustard seeds
1/2 tablespoon ground cinnamon
1 teaspoon whole coriander seeds
1/4 teaspoon ground cloves

Add all the ingredients to a medium, heavy-bottomed saucepan and stir to combine.  Bring to a boil and then reduce the heat to a low simmer.  Simmer, stirring occasionally, for 1 1/2 hours until beets are tender and mixture has thickened.  Remove the saucepan from the heat and allow to cool.

Serve immediately or store refrigerated in a glass container for up to 2 weeks.



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