Beetroot Chutney

While chutney may have originated from the Indian Chatni , in Britan, it is thought of as a very British treat.  While we make most of our chutneys fresh, spicy and consume almost immediately, the British make them more like a preserve.  Fruits and vegetables are simmered with spices, sugar and vinegar and then stored in sterile bottles.  The sweet-sharp taste is relished with meat and cheese.  Little jars are bought well in advance and homemade chutneys are sealed in them and serve as popular Christmas gifts.

The Beet chutney is a Nigela recipe that I found on BBC Foods* and slightly modified with another recipe that I saw on the Good Food** site.  I did not really measure the ingredients but at the end of it I had a fairly interesting product that I have kept away (briefly) so that it absorbs the flavour of the spices.  I may not have it with meat and cheese, but will definitely relish it with a roti.  If you enjoy Mango Chundo, you will surely like this.

Beetroot - 1 large - finely grated ( you can chop the ingredients if you wish)

Apple - 1 medium - finely grated

Orange - 1 - Squeeze the juice and keep

Orange zest - 1tbsp

Onion - 1 medium - chop finely

Fresh ginger - 1"  - chop finely

Brown sugar - 1/2 cup approximately

Salt - 1/2 tsp

Cinnamon - 1" 

Clove - 1 

Coriander seeds - 1/2 tsp

Red wine vinegar ( I used white ! ) - 1-2 tbsp

Coarsely powder clove, cinnamon and coriander seeds

Take a steel container with a lid.

Add all the ingredients and heat on medium

Bring to a simmer and keep it that way till the beetroot is tender and you get a thick consistency

(This may take upto an hour if you are making large quantities)

Switch off heat.

Keep for 10 minutes

Spoon into sterilised jars.

They say it tastes best after a few days.   I made a small quantity as an experiment and I quite like it.  I do not think it will last that long.  However if sealed in sterile bottles, it can last for 4-5 months if stored in a cool place. Once opened it may need to be refrigerated and consumed in a month's time.

The original links are this one and the other.  Check them out and adapt them to suit your taste as I have.

Beetroot-Carrot Curry

I adapted the recipe from a dish called Beet Gajor Chechki from here. The adaptation was mainly because I did not have certain ingredients (kalonji) and forgot the others( like the onion)! But the combination of beet and carrot is lovely.

Beetroot – 1 – cut into 1” strips
Carrot – equal quantity – similarly cut
Mustard – 1 tsp
Coriander powder ( dhania ) – 1 tsp
Cumin powder ( jeera) – 1 tsp
Green chillies – 3 -4 ( remember both carrot and beet are sweet) - slit
Turmeric - 1/2 tsp
Oil – 1 tsp
Salt to taste.


Parboil the veggies ( optional) - I did this for about 4 minutes in the microwave.
Take a wok, add oil
And the mustard and allow it to splutter
Add the parboiled veggies and green chillies
Sauté
Add the coriander, turmeric powder.
A little water, cover and allow to cook. ( The dish is actually a stir fry, but here again a deviation)
Once the vegetable is done ( do not overcook)
Add sufficient salt and cumin powder.
Stir.
Remove. 

Lovely combination.  Have it with rotis.

Beetroot curry - with coconut

Beetroot - 1 large
Coconut - 1/4 cup grated
Dhania powder - 1 tbsp
Green chilli - 3
Groundnut - 2 tsp ( optional - saute in little oil till brown and keep aside)


Grate ( large) the beetroot or dice into small pieces

Take oil in a kadai
Seasoning - use mustard seeds and urad dhal
Once mustard splutters add the beetroot saute a while
Add water to cook ( add little and more later if required)
Add the dhania powder, turmeric powder ( 1/4 tsp) and green chillis

When it is cooked and water has evaporated. Add the grated coconut.
Keep on fire for couple of mins. Add salt to taste.
Add the groundnut and remove.

Adds colour to the menu.