Recipe: Golden Beet Chutney

This chutney makes a great addition to a cheese board or a fun housewarming gift!

Ingredients

• 3 large golden beets
• 2 tsp yellow mustard seeds
• 2 tsp brown mustard seeds
• 1 tsp caraway seeds
• 2 Granny Smith apples
• 1 cup juice
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1-2 Thai chilis, thinly sliced or chopped
• 2 tbsp chopped chives, to finish
• Salt and pepper

Preparation

Peel beets, dice and set aside. The smaller the beets are diced, the faster they will cook. 

To a pan over medium heat, add mustard and caraway seeds. Toast for a few minutes. Wait until you start to hear popping sounds.

Add your diced beets to the pan along with orange juice, honey, apple cider vinegar, turmeric and stir.

After 20 minutes add the apples and cook for the last 5 minutes, until just tender. Season with salt and pepper. Add splashes of water as needed, to prevent burning and sticking. The mixture should still have some chunks but be soft. 

Let cool and fold in chives and chili, transfer to a mason jar. Store in the fridge for about 2-3 weeks. Enjoy on a sandwich, burger, pork chop or charcuterie board.