HALLOUMI FRIES WITH BEET CHUTNEY
Provided by Aarti Sequeira
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Turn the heat under a stovetop pressure cooker to medium-high and add the avocado oil. When the oil starts to shimmer, add the dried red chile. Cook, stirring, until deepened in color and puffed up, a few seconds. Add the cumin and fennel seeds and the turmeric and cook until deepened in color and flavor, about 30 seconds.
- Add the beets and stir to coat. Add the brown sugar, tamarind paste, salt, if using, and 3/4 cup water. Stir well. Secure the pressure cooker lid and bring to high pressure over medium-high heat. Once at a high pressure, cook for 13 minutes. Turn off the heat and carefully release the pressure using the quick-release valve, then remove the lid. Pour the contents into a blender along with 1/4 cup olive oil and process until smooth. Taste and adjust the seasoning until you like it.
- Meanwhile, add the remaining 2 tablespoons olive oil to a nonstick skillet over medium-low to medium heat. Pat the halloumi well with paper towels until it's dry. Place the halloumi in the skillet and cook on each side until golden brown, about 2 minutes per side. Remove to a paper towel-lined plate.
- Spoon the beet chutney into a small side dish. Add the fries to a platter, then sprinkle with mint and pomegranate seeds. Serve immediately.
APPLE-BEET CHUTNEY
Provided by Christine Muhlke
Categories condiments, dips and spreads
Time 1h30m
Yield Makes 1 quart
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Wash the beets, cut off the stems and trim away any roots. Place each type of beet on a separate sheet of aluminum foil. Drizzle with the oil. Fold up the edges and crimp each to create a packet. Put the packets on a baking sheet. Cook until tender when pierced with a knife, about 50 minutes for smaller beets and 60 to 75 minutes for larger beets. Remove from the oven and let cool slightly.
- Once the beets are cool enough to handle, cut off the tops and use a paper towel to lightly rub the beet from the cut end toward the root to remove the skin. Cut the beets into 1/2-inch dice and set aside.
- Combine the apples, apple juice and vinegar in a medium saucepan. Cover and bring to a boil, then simmer, uncovered, over medium heat for 10 minutes, or until the apples are crisp-tender. Remove from the heat and stir in the beets and mustards.
- Using a slotted spoon, transfer the apples and beets to a 1 1/2-quart canning jar or other storage container, interspersing the mint leaves as you spoon in the fruit. Press down slightly on the compote and top with enough liquid to cover. Cover with the lid and cool to room temperature, then refrigerate for up to 1 week (it may discolor if stored any longer). Serve sprinkled with Maldon salt.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 9 grams, TransFat 0 grams
BEET CHUTNEY
Make and share this Beet Chutney recipe from Food.com.
Provided by Olha7397
Categories Low Protein
Time 1h35m
Yield 8 1/2 pints
Number Of Ingredients 11
Steps:
- With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
- In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.
- Immediately ladle simmering mixture into 8 clean, hot ½ pint jars, leaving ¼ inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions.
- Process in boiling water bath 15 minutes from time water in canner returns to a boil.
- Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.
- Farm Journal's Best Ever Vegetable Recipes.
Nutrition Facts : Calories 362.6, Fat 0.4, SaturatedFat 0.1, Sodium 365.9, Carbohydrate 88.7, Fiber 4.1, Sugar 77.8, Protein 2.3
More about "beet chutney recipes"
BEETROOT CHUTNEY RECIPE (BEETROOT …
From indianhealthyrecipes.com
BEETROOT CHUTNEY RECIPE - COOK.ME RECIPES
From cook.me
BEETROOT CHUTNEY RECIPE - GREAT BRITISH …
From greatbritishchefs.com
CRANBERRY-BEET CHUTNEY RECIPE | COOKING LIGHT
From cookinglight.com
BEETROOT CHUTNEY RECIPE - BBC FOOD
From bbc.co.uk
EASY BEETROOT CHUTNEY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
30 BEST CHUTNEY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published May 3, 2022Category Recipe Roundup, Toppings
- Mango Chutney. Mango chutney is one of my all-time favorites, and it’s about to be yours. The balance of juicy mango, warming spices, and aromatics make it the ideal condiment for so many dishes.
- Carrot Chutney. Have a bunch of carrots you need to use up? Then, I’ve got the perfect recipe! It’s amazing what spices can do to this root veggie. It’s jam-packed with flavor, thanks to the chana dal that gives it more body.
- Apple Chutney. I think apple butter lovers will fall in love with this one. It’s sweet, cinnamony, tangy, and full of tart apples. The ingredients are minimal compared to other chutneys, and it feeds a crowd with ease.
- Fresh Cranberry Chutney. Next Thanksgiving, trade-in that canned cranberry sauce for a side of fresh cranberry chutney instead. The blend of spices gives it an extra special touch.
- Ginger Chutney. Zingy ginger chutney is the ideal condiment to spruce up savory meats. You’ll start by extracting tamarind pulp, so you get all its sweet and sour flavors.
- Pineapple Chutney. You’ll want to add this pineapple chutney to all your summer meals. Sweet and tart pineapple has a wonderful fruity flavor that’s spiced up with curry and sweetened with honey.
- Tomato Chutney. Deep, savory tomato chutney is a tasty way to turn roasted veggies and red meat into a comforting meal. It starts with a bounty of fresh tomatoes, followed by a handful of raisins, apple cider vinegar, sugar, and spices.
- Spicy Cherry Chutney. This spicy cherry chutney is a shining gem! Cherries soak in vodka to extract the juice, then they’re simmered with white vinegar, sugar, and spices.
- Apple Raisin Chutney. Here’s a seasonal favorite you’ll always find in my fridge during the fall. Featuring honey crisp apples and raisins in a melody of spices and two types of vinegar, it’s cinnamon and spice and everything nice.
- Cilantro Mint Chutney. Got 10 minutes to spare? Then you can whip up a batch of this fresh herb chutney. It’s a version of green chutney that doesn’t require any cooking, only blending.
BEET CHUTNEY FOR CANNING RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
Cuisine AmericanTotal Time 1 hr 30 minsOccupation Senior EditorCalories 26 per serving
BEET CHUTNEY RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Author Marlena SpielerServings 1.5
RECIPE: BEET TIKKIS WITH BEET GREEN CHUTNEY - SFCHRONICLE.COM
From sfchronicle.com
34 BEST BEET RECIPES - EASY, CREATIVE BEET DISHES - THE PIONEER …
From thepioneerwoman.com
BEETROOT CHUTNEY RECIPE NZ | EDMONDS COOKING
From edmondscooking.co.nz
BEETROOT CHUTNEY - FOOD24
From food24.com
FERMENTED APPLE AND BEET CHUTNEY - FEAST MAGAZINE
From feastmagazine.com
BEETROOT PACHADI (BEETROOT CHUTNEY) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
INSTANT SET DOSA AND CHUTNEY | MADHURA'S RECIPE
From madhurasrecipe.com
APPLE CHUTNEY WITH BEETS & GINGER - ABBEY'S KITCHEN
From abbeyskitchen.com
CARROT AND BEET CHUTNEY RECIPE - GOTOCHEF
From justgotochef.com
BEET CHUTNEY | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
THE VERY BEST BEETROOT CHUTNEY RECIPE - LARDER LOVE
From larderlove.com
#time-to-make #course #preparation #low-protein #healthy #jams-and-preserves #condiments-etc #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #4-hours-or-less
You'll also love