How can I store the chutney?

In the fridge: once opened, it is good for 1 to 2 weeks. In the freezer: up to 3 months in well-sealed jars. Reheat: serve cold or let come to room temperature briefly.

Can I substitute the crème de cassis?

Yes, you can use red port, balsamic vinegar, or extra raspberries for a non-alcoholic version.

Do I need to thaw the raspberries first?

No, they can be added directly frozen.

How do I know if the chutney is ready?

When the mixture is somewhat syrupy and thickened, the chutney is ready.

Can I make this recipe with other vegetables?

Yes, red cabbage or carrots also work wonderfully in combination with raspberries.

Chutney of red beet, cranberry, and raspberry

Name: Chutney of red beet, cranberry, and raspberry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large red onion; 250 g cooked red beets; 250 g cranberries frozen or fresh; 150 g frozen raspberries; 2 tbsp honey; 3 tbsp crème de cassis; 1 tbsp sherry vinegar; 3 tbsp mild olive oil; 2 sprigs of thyme; Pepper and salt to taste

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30min

•

Easy

Making chutney often sounds complicated, but this recipe for red beet-cranberry and raspberry chutney is really simple. The combination of earthy red beet, sweet-sour raspberries, and the tartness of the cranberry gives a surprisingly fresh and deep flavor. Perfect with any cheese or charcuterie platter, or with pâté during game season, to give your dish that little extra.

Ingredients

What do you need?

Quantity: 4

Chutney
1 large red onion
250 g cooked red beets
250 g cranberries frozen or fresh
150 g frozen raspberries
2 tbsp honey
3 tbsp crème de cassis
1 tbsp sherry vinegar
3 tbsp mild olive oil
2 sprigs of thyme
Pepper and salt to taste

1 large red onion
250 g cooked red beets
250 g cranberries frozen or fresh
150 g frozen raspberries
2 tbsp honey
3 tbsp crème de cassis
1 tbsp sherry vinegar
3 tbsp mild olive oil
2 sprigs of thyme
Pepper and salt to taste

Make it veggie!

This recipe is completely vegetarian. For a vegan version, replace the honey with agave syrup or maple syrup.

Preparation method

How do you make this?

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Finely chop the red onion and sauté it in olive oil over medium heat until it is soft and golden brown.

Deglaze with the sherry vinegar and the crème de cassis and let it reduce briefly.

In the meantime, cut the red beets into fine brunoise (small cubes).

Add the red beets, raspberries, and honey and thyme to the pan. Season with pepper and salt.

Let the mixture simmer gently over low heat for about 15 minutes, until the chutney has thickened nicely. Stir occasionally.

Spoon the chutney into sterilized jars, seal them, and let cool completely.

Tips

Delicious with an autumn cheese platter, pâté, or game dishes.
For an extra spicy touch, you can let some star anise or a cinnamon stick simmer along.
Store your jars of chutney in a cool, dark place.