Beetroot and Pumpkin Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g Hokkaido pumpkin (se)
- 300 g beetroot
- 2 medium onion (s)
- 3 clove (s) garlic
- 2 apples
- 75 ml balsamic vinegar, white
- 100 ml water
- 2 tablespoon rapeseed oil or olive oil
- 50 g cane suar, brown
- salt and pepper
- Allspice grains
Print Recipe
Pin Recipe Instructions
- Cut the Hokkaido squash and beetroot into large pieces. Finely dice the onions and garlic cloves and sauté in oil. Add the Hokkaido and beetroot cubes and cook for about 15 minutes until the pumpkin and beetroot cubes have softened. A few allspice grains can be added. Add the water and balsamic vinegar, add the cane sugar and simmer on a medium heat until the pieces are really soft and the liquid has reduced a little. Remove the allspice grains and roughly puree everything with the hand blender, depending on how you like it. Season to taste with salt and pepper, if necessary add a little vinegar and / or sugar, so that the result is a nice, sweet and sour chutney taste. If you like, you can also add some chilli. Fill the chutney hot into glasses.
- Goes well as a spread or with sheep / goat cheese.
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