Edible Holiday Gift Idea # 1-Roasted Beetroot, Orange & Spice Chutney
Posted on 08. Dec, 2009 by Bethany in Condiments & Sauces, Nibbles, Starters, gluten free, middle eastern, veggie
I want to begin by apologizing for the silence… I’m back! It has taken me a while to catch up with all my blogging duties after all the FBC happenings and another side project I’ve been working on. I’m still not fully up to speed but nevertheless getting there.
Christmas is nearing and if you’re anything like me in the gifting department, then you’ll love the next couple of posts. I’ll be featuring several homemade, edible holiday gift ideas that will make your friends and family sing like Pavarotti. Ok, maybe not quite!
I’m a serious beetroot lover. I enjoy it all alone, in salads, pastas, etc. My husband on the other hand, not so much. I am working really hard on changing that. So far hogging all the beetroot, has not helped.
In creating this chutney, I decided to go with flavors I’ve enjoyed with beetroot before or that bring Christmas to mind; Like oranges or the scents of Christmas with ginger, cinnamon and cloves. Hurry up and make this-as the longer you leave it to mature (ideally 1 month), the more the flavors will settle and the better it will taste- just in time for Christmas!
Roasted Beetroot, Orange & Spice Chutney
fills 3 (400ml) perserving jars
Prep time: 30 minutes
Cooking time: 1.5 hrs
The Cast of Characters
- 1kg raw beetroot/beets
- 250g demerra sugar or light brown sugar
- 1 teaspoon ground cloves
- 2 teaspoons of ground cinnamon
- 1 tablespoon grated ginger
- 3 oranges- zested and juiced
- 280ml red wine vinegar
- 2 garlic cloves- minced
- 2 medium onions- diced
- dill to season at the end- optional
- 3 apples- diced
- 3 preserving jars & a pair of surgical gloves
The Nitty-Gritty
Begin by roasting the beets. Place in a pre-heated over 325F/170C/3G for about 45-60 minutes or till you can easily pierce with a fork.
While the beetroot is cooking, begin prepping all the ingredients… Like the orange zest and juice.
chopping the onions and the apples…
And sterilizing the jars by boiling them and then letting them rest upside down till dry.
When the beetroot has cooked, slice off the ends and then peel the skin before dicing. Be sure to use surgical cloves so you don’t stain your hands.
In a deep pot add the onions, apples, garlic, ginger, orange zest, cloves, cinnamon…
demerra sugar, orange juice and red wine vinegar.
Bring it to a boil.
Now add the diced beetroot and bring to a boil again.
Then reduce and let it simmer for about 30-45 minutes or until the mixture has thickened. Be sure to mix often.
If you’d like to add some dill, you can in the last five minutes. I added about 2 tablespoons.
Fill the steralized jars with the chutney and seal well. If sterlized well and sealed straight away it will keep for up to a year. Anyway you will know when you open the jar. Refrigferate once opened.
Beetroot chutney is the perfect condiment served with an assortiment of cheese, meat, game, chicken & stews. The only limit is your imagination!
Toum-Garlic Gone Wild
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08. Dec, 2009
[...] This post was mentioned on Twitter by Bethany Kehdy, Alessio Fangano. Alessio Fangano said: RT @dksfood: New post: Edible Holiday Gift Ideas: Roasted Beetroot, Orange & Spice Chutney http://bit.ly/57V41X [...]
Jo:c
08. Dec, 2009
Waaaaawwwwwwwawwawaa!!!
So hoping I get this as a gift from you, for Christmas… Ahem!! Great job and the pictures look amazing!
Mela
08. Dec, 2009
YUM my mouth waters as I read, thanks in advance for my presy, please prepare me a feast upon my arrival as I want to eat all your foods , hungry bride orders! xoxoxo
Sarka
08. Dec, 2009
Oh Beth, this is my type of Christmas present! I like the idea!
I will eagerly follow your next posts as I still don’t have any presents and it doesn’t seem to be changing it soon! 
Sarah, Maison Cupcake
08. Dec, 2009
Heh heh I had been wondering where you were but I know you’ve been very busy with FBC 10.
Gorgeous post! Red beetroot is perfectly festive. Wonderful selection of photos, I wish I was able to remember to take them as I cook but I always forget until it’s too late.
Krista
09. Dec, 2009
Oh, what a lovely thing to do with beets!
Beatrice
09. Dec, 2009
This sounds delicious (I like ginger and citrus with beets, too), but it would be hard to wait a month to eat it…
Meeta
09. Dec, 2009
i love beetroot – no i am not weird just know what’s good so I am really liking this chutney. Sending some my way?
Jamie
09. Dec, 2009
I’m not so beetroot but this chutney could get me eating it happliy. It looks so great! And your photos are beautiful!
Mowie @ Mowielicious
09. Dec, 2009
I can just imagine what that smells like honey thanks to your lovely detailed shots! You know I’ve never made chutney from scratch before? Going to have to give it a go now! Can’t wait for your other gift ideas! xxx
chris Bourne
09. Dec, 2009
Amazin pictures…Sharp textured shots…Here comes Christmas!
jack
09. Dec, 2009
wonderful idea!
dhanggit
09. Dec, 2009
wonderful flavors in a small jar!! this is definitely a great christmas giveaway!!
Cynthia Heimlich
09. Dec, 2009
Thank you Beth for such an inspiring way of showing us how to do this–you break it down to do-able! Precious!
Colleen
09. Dec, 2009
Oooooh, this is right up my street, Thank you so much for the wonderful photos and step by step instructions Bethany. Much appreciated. I am going to try this
) xxx
Shirley
10. Dec, 2009
Great recipe. I love beets too. Drop by my blog for beet cutlets and beet jam and beet flatbread. Good going.
http://www.enrichingyourkid.blogspot.com/
Joslin
10. Dec, 2009
Incredible work. I am so proud to see you made it to the top list of food buzz pics!
banquet manager
11. Dec, 2009
Roasted beetroot. That’s a little too different for me. Great photos though. Visit the:
Banquet Manager
Kitchen Butterfly
11. Dec, 2009
Move over cranberries….the beets are here. Yummy….
Kate
11. Dec, 2009
As a kid i never liked beet root, n dad used to always insist i have some as its very healthy, over the years he kept preparing them for me and made sure i developed the taste for them , and i absolutely love them.
This chutney seems like the perfect gift i can make for my dad !
Thanks for sharing.
tasteofbeirut
12. Dec, 2009
Beth
I can only imagine the awesome taste of that chutney. What a great idea! I would not change a thing to the recipe, except perhaps lose the dill. Perfect!
Global Patriot
12. Dec, 2009
Such a delicious combination of flavors and textures, but the dill threw me for a loop – it would interesting to tray a version with, and one without – just need to buy a plane ticket to try it!
deeba
12. Dec, 2009
WOW…can you believe I was eyeing the most beautiful beets at the bazaar today, and didnt know what to do with them, so left them. This seems like a perfect idea! Love the flavours in there…so festive & happening. Oooooh, also had to tell you that I was flinging my daughters’ yellow ducky carpet slippers into the washing machine, and thought of you & your pink piggy ones you bought at the Baker St station…LOL! xoxo Beth!
Jeanne
23. Dec, 2009
OMG, who knew that beetroot could become a festive staple! I’ve never been a huge fan of beet, but it’s getting better as I get older. This recipe could totally win me over though! Great pics
Colleen
15. Jan, 2010
I made this a month ago and I am LOVING IT!!! Thank you so much Beth. II blogged about it this afternoon
)