Roasted Beetroot Chutney Recipe
Serves: 6, Prepare in: , Cook in:
As always, our latest recipe is easy to make and quite quick. We never want to create a recipe that takes too much time or energy - giving you enough time to have a delicious dish to eat and also time to enjoy!
Store in an airtight container to enjoy at your next picnic - it's a definite crowd favourite and delicious with some salad and a pork pie.
- 3 medium size beetroots
- 6 curry leaves
- 1/2 tsp mustard seeds
- 1 tbsp cilantro, minced small
- 4 tbsps oil
- 1 tsp cumin seeds
- 1 tbsp unsalted peanuts – more for on top decoration or for taste
- 1.5 tsp grated fresh ginger
- 1 fresh green chilli
- tbsp salt
- 4 tbsp lime juice
- Let’s start by preheating the oven to 180°C
- Next, grab some foil and wrap your beetroots in it – they need to still all be laid flat (i.e. not all rolled on top of each other if the foil is pulled too tight so ensure you create almost a little package with your foil) These need to be left for 40 minutes then left to cool and then peeled and chopped. Doesn’t matter the size of the chunks – they don’t need to be neat as they’ll be blended later. Just make sure they’re nice and soft when you take them out of the oven. Set this aside for now.
- Heat 3 tbsp of oil in a pan on a medium heat and then add in the cumin seeds, give this about 20-30 seconds, making sure you’re moving the seeds around in the pan and then add in the ginger and lightly saute
- Next you need to add in the peanuts and toss lightly for about 2 minutes – at which point they should be evenly toasted. Once this is done, let’s add in the chopped beets from before
- Add your pan full of ingredients into a food blender and add the chilli and lemon juice. Blend till smooth.
- Now you’re going back to an empty pan with 4 tbsp oil in so you can add your mustard seeds and toss until they’re crackling, then add your curry leaves. Pour the now flavoured oil over the blended beet mixture – do this a little at a time in case you don’t want the whole 4tbsp. Also stir in the cilantro leaves – you can leave these out if you’d prefer.
- Mix and then decorate with more peanuts on top.
A super easy Roasted beetroot chutney recipe which is perfect paired with a pork pie. We paired it with our pork and pickle pork pies for a delicious flavour combo. If you wanted a plain pork pie to pair the beetroot with, we have these in mini, individual, medium, large and county. To find your nearest stockist, take a look here.
Why are our pork pies different? Well, we’ve been baking them in Yorkshire for over 90 years, that’s a lot of experience in getting that ultimate bake. Golden brown in colour with tender meat inside that’s seasoned to perfection, we’ve got the expertise and practice in providing you the perfect pork pie. We’ve always baked in Yorkshire in the actual Vale of Mowbray (hence the name!)