How To Make Beetroot Chutney In Microwave

Place beetroot in a large pot and cover with water. Lastly add lemon juice and blend once more. Add the cooled ingredients and blend to a smooth or coarse chutney to suit your liking.

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Dice the beetroot and onions and chop the cooking apples.

How to make beetroot chutney in microwave. Add a small amount of water to the bowl about cup. Bring a large saucepan of water to the boil over a high heat. Garnish beetroot chutney with seasoning that was set aside.

We don t need to add water moisture from beetroot is enough to keep the chutney moist. How to make beetroot chutney. To make beetroot chutney you will need the following ingredients.

Put the lemon zest and juice vinegar red onion apple and fennel seeds into a large heavy based saucepan. Pierce beets skins in several places to prevent the steam from building up inside the beets and make them explode. Boil for 20 minutes until the apples.

Add the beetroot and cook until just tender about 15 to 20 minutes. Drain and allow to cool for a few minutes. Homemade chutneys are firmly fixed in memories of my childhood the pop of the lid when you open the fresh pot the tang of the vinegar as the fruits and vegetables are cooking and the anticipation as the jars are hidden away in a dark cupboard for three weeks until the flavours have matured the vinegar has mellowed and the wonderful sweet chutney is ready.

Serve with rice paratha or chapathi. Cover the dish and microwave the beets on full power on one side for 10 12 minutes. Place the beets in a single layer in a microwave safe dish with a lid.

Bring to the boil and cook until beetroot is tender test with a skewer cooking time will vary with the size of the beetroot. For more beetroot recipes. Place over a medium heat and bring.