I am a bit of a chutney addict, I definitely couldn't live without a jar or two of my favourites in the fridge... namely my green chutney and my red chilli and ginger chutney. I make them fresh weekly and while it would be more traditional to temper them with oil and whole spices I prefer leaving them oil free. That way I can add them to everything I eat fairly guiltlessly!
Any fans of my green chutney out there will love this new chutney variation... easy to whip up as I have cheated by using tinned beetroot, but delicious as anything.
To make a big bowl of it, which will last you for ages, you will need:
200-220 grams of tinned whole baby beets (drained weight), rinsed - but save an inch or so of the liquid in a separate bowl - you can use it to thin the chutney
1/2 cup of dessicated coconut
5 red chillies, 2-3 of them deseeded depending on the heat level you like
1 tablespoon sized bit of ginger
1 teaspoon salt
1 teaspoon sugar
Whiz all ingredients together in a good blender, I use my NutriBullet. If the chutney is too thick, loosen with a splash or two of the liquid you have reserved from the tinned beetroot.
Use as a dip, topping or filling in rolls and wraps. I love the spicy, sweet and vinegary flavour. It's delicious! Enjoy!