Spiced Beetroot Chutney with Rosemary and Walnut Crackers

This sweet beetroot chutney is a great healthy treat. This chutney is mildly spiced with warming ginger, cinnamon and cloves and complemented perfectly by crunchy crackers for dipping.

Prep Time

Cook Time

Total Time

Servings:

crackers

Ingredients

For the chutney

500 grams fresh beetroot diced into small chunks
300 ml water
2.5 tbsp maple syrup
2 tbsp balsamic vinegar
1 small red onion peeled and finely diced
1 inch fresh ginger peeled and grated
1 tsp ground cinnamon
1 tsp fennel seeds
1/4 tsp ground cloves
1/4 tsp sea salt
1/8 tsp black pepper
The zest and juice of half an orange

For the crackers:

3 tbsp water
1 sprig of rosemary, leaves finely chopped
1 tbsp ground flax seed
1 tbsp chia seeds
1 tsp olive oil
3/4 cup Ground almonds
1/2 cup walnut halves
1/4 tsp sea salt
1/8 tsp black pepper

Instructions

To prepare the chutney, add all the chutney ingredients to a large saucepan. Stir well to combine.
Bring the mixture up to a very gentle boil then reduce to a simmer. Simmer for 45 minutes - 1 hour until the liquid has reduced down and the beetroot is tender. At this stage you can also use a potato masher to break the beetroot down further for a smoother chutney.
Whilst the chutney is cooking you can prepare the crackers. Add the walnuts to a food processor and pulse to form a crumb.
Preheat the oven to 170°Celsius, 150°C for fan assisted and line a large shallow oven tray with baking paper.
Transfer the walnut crumb to a mixing bowl along with the ground almonds, flax, chia, rosemary, salt and pepper. Mix well to combine.
Add the water and oil and combine until a dough forms.
Arrange a square of baking paper on a clean work surface and place the dough on top. Lay another sheet of baking paper over the dough and roll into a rough square shape about 3mm thick.
Use a cookie cutter or simply score the dough with a sharp knife to create cracker shapes. You should get roughly 18 crackers from the dough.
Carefully transfer the crackers to the lined oven tray and bake for 15-18 minutes until golden brown and crisp. Cool completely before serving.
Store any remaining chutney in the fridge in a well sterilised jar.