Beet And Rhubarb Chutney
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 80
Sweet, tangy and packed with garden goodness, this perfect topper for grilled meat, saffron rice or even samosas has hints of exotic pomegranate, amchur, nigella seeds and figs along with earthy beets and tart rhubarb. Read more Makes ~10 cups, 80 (2-tbsp) servings See less
Ingredients
- 1 cup sugar shopping list
- ¾ cup brown sugar shopping list
- ½ cup cider vinegar shopping list
- ¼ cup balsamic vinegar shopping list
- 1 tbsp tamari shopping list
- 3 tbsp grated ginger root shopping list
- 3 tbsp garlic powder shopping list
- 1 tbsp cumin shopping list
- 1 tbsp nigella seeds shopping list
- 1 tsp amchur powder shopping list
- 1 tbsp pomegranate powder shopping list
- ½ tbsp cinnamon shopping list
- 1 tsp cloves shopping list
- 1 tsp curry powder shopping list
- ½ tsp ancho chile powder shopping list
- ½ tsp black pepper shopping list
- 3 ½ lbs (about 10 1/2 cups) diced rhubarb shopping list
- 2 large beets, roasted, peeled and diced shopping list
- 1 large sweet onion, diced shopping list
- ½ cup raisins shopping list
- ⅓ cup diced dried apple shopping list
- 10 figs, chopped shopping list
How to make it
- Combine all the ingredients in a large pot and bring to a simmer.
- Cook for 40 minutes, until rhubarb is tender and mixture thickens slightly.
- Can 10 minutes in a waterbath, freeze up to 1 year or store in the fridge up to 1 month.
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