Beetroot Chutney (Vegan, DF, GF)
‘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
