Apple Butter and Spicy Beet and Apple Chutney
Ingredients
For the Apple Butter:
- 2-3 pounds apples (I used Jonagold)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
For the Beet Chutney:
- 3 cups red or golden beets, peeled and finely diced
- 2 cups green apples, peeled and finely diced
- 1 small red onion, finely diced
- 1/3 cup balsamic vinegar
- 1 tablespoon freshly grated ginger
- 1/2 cup maple syrup
- 1 tablespoon mustard seeds
- 1/2 teaspoon cumin
- Salt & pepper to taste
Instructions
For the Apple Butter:
- Mix everything together in a slow cooker, cover and cook on high for 3 hours until the apples are tender.
- Blend the apples with a Vitamix or an immersion blender until smooth.
- Continue cooking with the slow cooker on high for 2 hours until you get your desired consistency.
For the Beet Chutney:
- Add the beets to a large pot with a little water to cover them.
- Bring to a boil and cook until the water evaporates, stirring occasionally until the beets are tender when pierced with a fork.
- Add the rest of the ingredients and reduce heat to medium and continue to cook for 30 minutes.
- Mash the beets with a potato masher until soft.
- Add salt and pepper to taste.
Notes
Serve apple butter and beet chutney with breads, cheeses and meats.
Recipe by Regan Baroni at https://reganbaroni.com/blog/recipes/apple-butter-and-spicy-beet-and-apple-chutney/