Beetroot chutney with raisins

Beetroot chutney with raisins – A delicious and healthy delight

Who doesn’t love seasoning food with a delicious sauce that brings a unique flavor? Beetroot chutney with raisins is a simple and quick recipe, yet full of flavors and the perfect texture. This sweet-sour combination is not only an excellent choice to accompany meat dishes or cheeses, but also a great way to add a vibrant touch to everyday meals. Additionally, beetroot is packed with vitamins and antioxidants, making it not just a tasty condiment but also a healthy one!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4 jars

Necessary ingredients (for 4 jars):
- 750 g roasted beetroot, peeled
- 200 g red onion, chopped
- 50 ml oil (preferably olive oil for a more intense flavor)
- 50 g fructose (you can substitute with brown sugar for a deeper taste)
- 130 ml wine vinegar (balsamic vinegar can add an even more complex note)
- 50 g raisins
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 12-15 cloves (whole, to prevent disintegration in the mix)
- 1 teaspoon mustard seeds
- a pinch of ground ginger
- a pinch of ground pepper

Step by step to a perfect chutney:

1. Preparing the beetroot: Start by roasting the beetroot. You can wrap it in aluminum foil and place it in a preheated oven at 190°C for about 45-60 minutes, or until tender. Let it cool, then peel it and cut it into small cubes. This will add a pleasant texture to your chutney.

2. Sauté the onion: In a large skillet, add the oil and let it heat over medium heat. Add the chopped red onion and sauté for 1-2 minutes until it becomes translucent. This will bring a sweet flavor that perfectly complements the chutney’s aromas.

3. Add the fruits and spices: After the onion has softened, add the fructose and raisins to the skillet. Continue to sauté for 1-2 minutes, stirring constantly. This will help to lightly caramelize the sugars and intensify the flavor. Add the cubed beetroot, vinegar, salt, cinnamon, cloves, mustard seeds, ground ginger, and pepper. Mix well to combine all ingredients.

4. Simmer the mixture: Let the mixture simmer on low heat, stirring occasionally, until the vinegar has completely evaporated. This process will concentrate the flavors and enrich the chutney.

5. Add water: Once the vinegar has evaporated, add a cup of water and let it simmer again. Cover the skillet and let it simmer for 20 minutes, or until the liquid has evaporated and the chutney has thickened.

6. Jar it: Once the chutney is ready, remove it from the heat and let it cool slightly. Transfer it to sterilized jars. It’s important to use sterilized jars to prevent contamination and ensure better preservation of the chutney.

7. Cooling and storage: Turn the jars upside down and leave them like that until the next day. This process helps create a vacuum that will keep the chutney fresh for a longer time.

Serving and delicious combinations:
Beetroot chutney with raisins is versatile and can be served alongside a variety of dishes. I recommend pairing it with mature cheeses, grilled meat, or a vegetable platter. It’s also delicious on toasted bread or as a filling for sandwiches.

Personal story:
I fondly remember the moments spent in the kitchen with my grandmother, who made a similar chutney. It always smelled of spices and sweetness, and every jar she prepared was a treasure I eagerly awaited. This recipe is a tribute to that tradition and always reminds me of the flavors of my childhood.

Frequently asked questions:
1. Can I use canned beetroot?
It is recommended to use fresh beetroot, but if you don’t have it on hand, you can also use canned beetroot. Just make sure to drain it well before use.

2. Can the chutney be stored in the fridge?
Yes, chutney can be stored in the fridge for up to 3 months if stored in sterilized jars.

3. Can I substitute fructose with another sweetener?
Yes, you can use brown sugar or honey to sweeten the chutney, depending on your preferences.

Nutritional benefits:
Beetroot is an ingredient rich in vitamins A, C, and K, as well as essential minerals such as iron and magnesium. It also contains antioxidants that help protect the body from oxidative stress.

Possible variations:
To give it a spicy note, you can add a few slices of hot pepper or a little chili sauce. You can also experiment with other spices, such as turmeric or cumin, to create a chutney with a unique flavor.

This beetroot chutney with raisins recipe is not just a condiment, but a family story, a bond with tradition, and a way to bring joy to every meal. So don’t hesitate to venture into this recipe and try your favorite combinations! With a little patience and love, you will create a special chutney that will impress everyone. Enjoy!