Spiced Beetroot Chutney & Rosemary Crackers
This sweet beetroot chutney is a great healthy treat. This chutney is mildly spiced with warming ginger, cinnamon and cloves and complemented perfectly by crunchy crackers for dipping.
Servings: 18 Crackers
Ingredients
For the chutney
- 500 g fresh beetroot diced into small chunks
- 300 ml water
- 2.5 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1 small red onion peeled and finely diced
- 1 inch fresh ginger peeled and grated
- 1 tsp ground cinnamon
- 1 tsp fennel seeds
- 1/4 tsp ground cloves
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- The zest and juice of half an orange
For the crackers
- 3 tbsp water
- 1 sprig of rosemary, leaves finely chopped
- 1 tbsp ground flax seed
- 1 tbsp chia seeds
- 1 tsp olive oil
- 3/4 cup ground almonds
- 1/2 cup walnut halves
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- To prepare the chutney, add all the chutney ingredients to a large saucepan. Stir well to combine.
- Bring the mixture up to a very gentle boil then reduce to a simmer. Simmer for 45 minutes – 1 hour until the liquid has reduced down and the beetroot is tender. At this stage you can also use a potato masher to break the beetroot down further for a smoother chutney.
- Whilst the chutney is cooking you can prepare the crackers. Add the walnuts to a food processor and pulse to form a crumb.
- Preheat the oven to 170°Celsius, 150°C for fan assisted and line a large shallow oven tray with baking paper.
- Transfer the walnut crumb to a mixing bowl along with the ground almonds, flax, chia, rosemary, salt and pepper. Mix well to combine.
- Add the water and oil and combine until a dough forms.
- Arrange a square of baking paper on a clean work surface and place the dough on top. Lay another sheet of baking paper over the dough and roll into a rough square shape about 3mm thick.
- Use a cookie cutter or simply score the dough with a sharp knife to create cracker shapes. You should get roughly 18 crackers from the dough.
- Carefully transfer the crackers to the lined oven tray and bake for 15-18 minutes until golden brown and crisp. Cool completely before serving.
- Store any remaining chutney in the fridge in a well sterilised jar.
Notes
CNM recommends the use of organic ingredients.
