Red Beet and Apple Chutney

Serve this beautifully bright red chutney as part of an appetizer platter. Pair with baby arugula or cheese.

Serves: 4-5 cups 

Prep Time: 15 min

Cooking Time: 45 min

Total:  60 min

Ingredients

8 large beets, trimmed
1 lemon, zest and juice
4 apples, peeled, cored and choppped
1 cup sugar
1 tbsp. mustard seeds
1 large onion, finely diced
1 cup apple cidar vinegar
1 cup raisins
1/4 cup candied ginger, finely diced
1/2 tsp. salt and pepper

Directions

1. Place beets in a large pot and cover with water. Boil until beets are tender, about 25 minutes.  Rinse and peel, then dice in small cubes. Set aside.
2. In another pot add remaining ingredients. Stir to combine and bring to a boil over medium heat.
3. Add beets and reduce to a simmer, stirring occasionally.  As the vinegar begins to reduce and the sugar crystallizes, the mixture will become thicker.
4. Once thick, remove from heat and either can using proper canning procedures, or allow to cool before refrigerating.
5. Serve chutney on a bread and cheese appetizer platter. Spread over fresh baguette slices and top with baby arugula, or make mini crostini using slice of brie cheese or white cheddar cheese.

Lightly adapted from canadianliving.com