This beet apple chutney is infused with orange and lots of warming winter spices. A great spread on crackers, accompaniment to meat or even dolloped in yogurt!
You know those cute little country markets with shelves and shelves of homemade jams? Those stores are like my heaven. I could stand there mesmerized by all the jars for hours on end. I’ve always wanted to be that kind of person, the one that cans and preserves. Whether it’s fruit jams or tomatoes from the garden (that I don’t have) to use over the winter, that’s basically my domesticated housewife dream.
*This post is sponsored by Crunchmaster. All content and opinions are my own.
Nine years into living here though and I’ve all but given up on the backyard garden and chicken coop dreams my husband doesn’t seem to share. At this point, I really just want a fence for our dog so that the ten million walks a day a puppy seems to require doesn’t have to involve me getting all geared up with snow boots, jackets, hat, gloves and going outside with her.
And while I don’t think I’ll ever really master “true” canning, I’m not giving up on my hopes of making jams and such. I’m partnering with Crunchmaster again this year and their ___Master program. Guess what I picked?
Chances of me truly “mastering” jams are slim but it’s a great excuse to keep at it and make my cute little glass jars of goodness dreams come true.
I’m starting with this Orange Spiced Beet Apple Chutney.
The word chutney always brings back happy childhood memories. Originating in India, my dad (who lived in Calcutta the first 18 years of his life) grew up eating it and I therefore grew up thinking it was a normal condiment to have on the table for burger night. If we were out of chutney or relish dad’s burger was basically ruined.
Imagine my surprise when eating at friends’ houses and ketchup, mayo and mustard were the only options displayed in front of me. It’s funny how as a kid you think they must be the weird ones, not you. Ha.
This beet apple chutney isn’t like any we really had growing up in any way except texture. That chunky texture though is what I love most about chutney allowing you to see and taste exactly what it is you’re eating unlike the smoothness of jellies and jams.
I’m particularly fond of this mixture because it can so easily swing in either direction of savory or sweet. Spoon it on top of some Crunchmaster Multi-Seed Crackers (gluten-free, simple, wholesome ingredients and the best ‘crunch’ out there!) with some cheese (a sharp cheddar or a creamy goat go lovely with the beets and apples) and it fits in easily with that savory profile. Dollop it on top of yogurt or cottage cheese for a snack and the cinnamon, cloves and orange undertones help the subtle sweet flavor shine through. I’ve also used some of this on chicken and pork for dinner and it rounds out the dish so nicely.
Not sure how dad would feel about this one on top of his burger (he’s a man of routine and this would probably throw him for a loop) but I think this beet apple chutney is a great first step in mastering all things jam!
- 1 pound beets, peeled and diced (about 3 cups)
- 1 cup diced apples
- 1/4 cup raisins
- 1 large shallot, minced
- zest and juice of 1 orange
- 2 tablespoons maple syrup
- 1/4 cup balsamic vinegar
- 1/2 tablespoon mustard seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/4 teaspoon ground cloves
- salt and pepper to taste
- Place the beets in a large sauce pot with 1/2 cup water. Bring to a boil then reduce to a simmer for about 10 minutes until most of the water is absorbed and beets have softened.
- Add remaining ingredients to the pot, stir and simmer for 25-30 minutes. Break down with a fork or potato masher to desired consistency as it simmers.
- Let the mixture cool fully before storing in an airtight container in the refrigerator for up to 2 weeks.