RECIPE: Radish & Beet Chutney

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November 27, 2013 at 8:23 am · Filed under Christmas, Condiments, Giftable, Recipes, Thanksgiving & Fall

This radish and beet chutney from LoveBeets.com is delicious with turkey sandwiches plus cheese, cold meats, on a baked potato or with sausages.

It’s also a nice gift for your Thanksgiving host, who in turn may send you home with some leftover turkey. The recipe makes enough for 6 gifts or more, depending on the size of the jar.

RECIPE: RADISH & BEET CHUTNEY

Ingredients For Approximately 4.5 Pounds Of Chutney

3.3 pounds raw beets trimmed, peeled and diced

20 shallots, quartered

40 radishes, quartered

Yummy beet and radish chutney. Photo courtesy LoveBeets.com.

2 eating apples, peeled and grated (we used Granny Smiths)

2 tablespoons mustard seeds

2 tablespoons coriander seeds

27 ounces white wine vinegar

20 ounces balsamic vinegar

1-1/2 pounds light brown sugar

Preparation

1. COMBINE all of the ingredients in a large saucepan and bring to a simmer. Cook for 1 hour, stirring occasionally, until the beets are cooked and the juices have thickened.

2. SPOON chutney it into sterilized jars* and seal the lids while it’s still hot. Use immediately, or keep, refrigerated, for up to 6 weeks. The flavor will improve if stored for a few weeks.
Find more beet recipes at LoveBeets.com.

*To sterilize jars, run them through the hottest cycle in your dishwasher or boil in a pan of water for 10 minutes.

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