This spicy beet and apple chutney with ginger is a perfect accompaniment to meat, cheese, sandwiches and more.
Confession: When I go out for Indian food, I have a had habit of filling up on the naan bread and chutney spread. Honestly, I could just eat chutney by the spoonful until I was stuffed to the brim. It’s a crying shame, too, because I’m honestly obsessed with curry and biryani but I can’t help myself with that stuff.
Usually you find chutney made with mango and red onion, which is delicious, don’t get me wrong, but I wanted to switch it up and make it a bit more “Canadian” with beets and apples. And OMG, this Spicy Beet and Apple Chutney is next level deliciousness.
How to Make Spicy Beet and Apple Chutney
Okay so as long as you can get the beets peeled without totally wrecking your manicure, this Spicy Beet and Apple Chutney is pretty easy to pull off. Just boil down some finely diced beets and apples with spicy ginger, mustard seed, tangy balsamic and sweet maple and mash it down to a thick, chutney spread.
What Can You Do with Spicy Beet and Apple Chutney?
Oh boy, what can’t you do? It’s tasty AF on crackers with cheese (the softer the better, I think!) I put this chutney on baked pork tenderloin, chicken and salmon as an accompaniment and it literally changes the whole game. I also love it smeared on sandwiches with roast turkey. Oh and don’t just limit yourself to meal time- this Spicy Beet and Apple Chutney is a wicked little topper for cottage cheese and greek yogurt, as well.
So now, tell me, friends:
Have you tried this Spicy Beet and Apple Chutney?
What are your favourite ways to use chutney?
What are your favourite ingredients to add into chutney?
Spicy Beet and Apple Chutney
- Place the beets in a large pot and add just a small layer of water to cover. Bring to a boil and cook until the water evaporates and the beets are fork tender when pricked. If the water evaporates before they cook, add another ½ cup.
- Add in the green apples, onion, vinegar, ginger, maple, raisins and seeds and reduce the heat to medium. Cook for about 20-25 minutes, mashing the beets and apples with a potato masher until soft. Season with salt and pepper, to taste.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.