To add to the Christmas chilli hamper that I prepare every year with a selection of jam’s, chutney’s, mature cheese and savoury crackers, I went for this combination of chutney this time to get a sweet, tangy and spicy flavour. The gorgeous beetroot’s and carrots were the last roots remaining from my dad’s garden, so to turn them into this vibrant coloured chutney was the best option. Spicy, hot chillies combined with sweet carrots, earthy beetroot,home grown pungent curry leaves and tangy tamarind extract is like carnival in your mouth full of colours and bursting with flavours. This chutney is a great accompaniment to various snacks and meals or even better as a sandwich spread. Curry leaves are fragrant but slightly bitter, however, in Indian cuisine curry leaves are used in many dishes not just for the flavour but for its health properties as well. It is known to be useful for gastro intestinal problems, eyesight, remedy for indigestion and nausea, good for hair and bad cholesterol. From a young age I have always been keen to try home remedies and Ayurvedic medicines for various health issues, sometimes they work and sometimes they don’t. Personally, curry leaves add that extra bit of flavour to any dish so hence it has been used in this chutney. My mother in law has a massive curry leaf tree in the corner of the kitchen which she gives all due care and attention so it was a pleasure to use a homegrown organic product in my recipe.
As this is a made from scratch recipe I am entering it into Made with Love Mondays hosted by Javelin Warrior.
Chilli, Beetroot and Tamarind Chutney
Makes: enough to fill 2-3 small jars
Preparation time: 20 minutes
Cooking time: 30-40 minutes
400g Carrots peeled and grated
300g Beetroot peeled and grated
250g Granulated sugar
30g Ginger grated
1 Medium onion finely chopped
3-4 Hot red chillies chopped
1 Tbsp oil
1 Tsp Mixed spice
8-10 fresh curry leaves
1 Tsp Salt
1 Tsp Mustard seeds
1 Tbsp Lemon juice
2 Tsp Tamarind extract/paste
2Tbsp Cider Vinegar
1. Heat oil in a pan, add mustard seeds and onions, fry off for 2-3 minutes. Add the beetroot, carrots, curry leaves, sugar, chillies, mixed spice, lemon juice,cider vinegar and salt. Stir until sugar dissolves.
2. Add water and let chutney cook for 30 -40 minutes until water is absorbed and chutney thickens. Make sure you stir frequently.
3. Once cooked let it cool before transferring it into sterilised jars.