Beetroot Chutney (Vegan, DF, GF)

Beetroot Chutney (Vegan, DF, GF)

Beetroot Chutney

‘A chef must think like a scientist, organize like an accountant, plate like an artist and cook like a grandma’

I am always looking for fun ways to add flavour and colour to my plate and this dish is really an expression of my soul, as it combines my core philosophies of what I want my food to be – Delicious, Nutritious and Beautiful

This chutney from Vineet Bhatia, a famous British Indian chef, he has an amazing way of combining new and old flavors and there are always many exciting elements to his stunning dishes. I tagged Chef Vineet on Instagram, with this dish and he replied asking about the taste – highlight of my year 🙂

I loved this so much I made two different versions, a yellow and a red to play off each other on the plate. You can serve it with anything you like as it is elegant and subtle, so won’t overpower the dish

Ingredients

  • 1 Beetroot
  • ¼ tsp. fennel
  • ½ tsp. ginger, chopped
  • ½ tsp. garlic, chopped
  • 2 tbsp. vegan mayonnaise
  • Pinch of salt

Method

  • Place beetroot into a pot of boiling water and simmer for approximately 40 minutes, or until cooked through
  • Peel when cool enough, dice
  • Place the beetroot and all the other ingredients in a blender, blend until well combined
  • Sieve to form a smooth chutney
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Apricot Chutney (Vegan, DF, GF)

Apricot Chutney (Vegan, DF, GF)

Apricot Chutney

I saw these beautiful apricots glistening in the market and I had to get some. I love apricots, they have amazing nutrients, vitamins and minerals and taste as sweet as candy when ripe.

Since I just got the newest addition to my recipe book collection, Rasoi by Vaneet Bhatia and since I was building my second Hand in Hand, Indian Inspired Tapas menu, I decided to try a new recipe out and made these beauties into a chutney. The great thing about Chutney is that it lasts a long time in the fridge, so you can enjoy it when apricots are in season and also when not.

This chutney has a nice kick from the chilli, ginger and spices, which made Mr B and his spicy palate happy, whilst having a sweet, majestic undertone that mellows the chutney out. In the end I served it underneath my goats Sheppard’s pie parcel, which it complemented perfectly.

Ingredients

  • 100g dried apricots or 500g fresh apricots
  • 2 tsp. coconut oil
  • ½ tsp. fennel seeds
  • ½ tsp. cumin seeds
  • ½ tsp. chilli
  • 1 tsp. chopped ginger
  • 50g raw cane sugar
  • 1 tbsp. white wine vinegar
  • ½ tsp. ground green cardamom

Method

  • If using dried apricots, soak in hot water for an hour, then strain reserving the liquid (original recipe)
  • If using fresh, pit and chop up (my version)
  • Heat the oil in a deep pan, add the fennel and cumin seeds
  • As they begin to crackle, add the chopped chilli and ginger and sauté for a minute
  • Add the apricots, sauté for 2 minutes and then add water to cover
  • Bring to the boil and then simmer until the apricots turn mushy and the water is almost evaporated
  • Add the sugar and white wine vinegar, simmer for 5 minutes, then stir in the ground cardamom
  • Remove from the heat and leave to cool, once cooled pour into a glass jar and keep in the fridge