Spiced Beetroot Chutney with Crackers

These nutritious gluten-free crackers are full of fibre, protein and healthy fats, making a great alternative to flour-based crackers. The beetroot chutney perfectly complements the crackers with its mildly spiced flavour of aromatic herbs and spices including ginger, cinnamon and cloves.

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: 15 minutes 
Cook Time: 1 hour
Total Time: 1 hour 15 minutes 
Servings: 18 crackers

Ingredients

For the chutney:

• 500 grams of 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 assistance 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 it 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.

Notes 

This recipe contains nuts.