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
Ingredients:
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
450ml Water
Method:
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.
I love the sound of the carrots with the beets and ginger. This sounds very tasty and would be a lovely addition to a goodie hamper…
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Thank you, it tastes delicious and yes would make a great addition to the hamper x
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Neat 🙂
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Thank you x 🙂
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Love the new pic 🙂
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Ahh thank you you’re so sweet x
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Hey, I have made this chutney a few times. I really love it. I was wondering how much you think the flavour would change if I made it with out the tamarind paste?
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Hi Lily that is wonderful to hear so glad you like it. The tamarind adds the sharp tangy flavour to it. Do try without it…I haven’t made it without tamarind .
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This is like a south indian chutney. you’re making hamper for christmas.. wow, do take a picture. would love to see all the goodies.
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Hi Namrata yes it is similar, I make a few hampers I will remember to take a few pics 🙂 x
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Yummy chutney and pretty color too 🙂
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Thank you, I love the deep colour as well but more the flavour x
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Definitely want to try this – thanks for sharing 🙂
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Thank you and you are very welcome please do try it, it def gets your taste buds going c
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Hi, excited to taste this great recipe. How long would you recommend to leave the chutney before opening?
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Hi, Thank you so much you can eat it straight away no need to leave for any length of time of course apart from letting it cool down 🙂
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You don’t say if you cook beets first.
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Hi Val, I use fresh beetroot which I grate and add as per step 1. The beetroots will cook with rest of the ingredients 🙂
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Thank you I have par boiled mine to make easier for peeling Hope it will be OK.
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I’m sure it will be fine what you can do is cook the carrots first with all the ingredients and few minutes later add the beetroot so that they still have a slight crunch to them xx please share your pictures would love to see them 🙂
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