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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 18 Crackers


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


  • 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.


CNM recommends the use of organic ingredients.