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Due to a bit of over enthusiasm with the blender, this chutney looks like more of a relish but it is lovely all the same! Garlic-free , onion-free and sugar free, I used both red and gold beets, corella pears and stevia leaves to generate sweetness. Cube the pears and beets for more of a chutney, or blitz for a relish.

Healing ingredients:

Beet: Considered an aphrodisiac in ancient Rome, beets have an alkalizing effect on the body, which can balance out the more acidic qualities of other main food groups. They are quite starchy, but can help to stimulate the liver cells and to relieve constipation, indigestion and gall bladder problems.

Pear: High in vitamins C, K and copper, pears are also high in antioxidants and a great source of nutrients for the body in the morning

Ginger:  In my mind, ginger fixes pretty much anything. But medicinally, it is best known as a digestive aid. Use ginger in your cooking to aid your body in the processing of processed or heavy foods.


3 mixed beets (gold/ blood), peeled and cubed

3 corella pears, peeled and cubed

Sesame oil (too cook spices)

4 tablespoons apple cider vinegar

1 1/2 tablespoons of shredded ginger

1 red chili, diced

1/2 teaspoon cloves

1 cinnamon stick

1 tablespoon stevia leaves (add more to taste)

1 teaspoon coriander seeds

1 star anise

1/2 teaspoon cumin seeds

Salt and pepper




Steam the beetroot until just cooked through (still firm).

In a separate pot, heat the sesame oil on medium-high – adding the cumin seeds, coriander seeds, cloves and star anise when the oil has heated through.

Reduce the heat slightly and cook for 2 minutes, until the seeds pop, being careful not to burn the spices.

Add the chili and ginger and stir for 30 seconds – one minute.

Add the pear and beets, stirring until coated.

Add the apple cider vinegar, stevia and remaining ingredients, again stirring until combined.

Add a little bit of water water to retain moisture in the pot, so that the beets and pears are covered with a layer of liquid.

Increase the heat to medium- high if you have reduced the temperature, and leave to simmer for around 20 minutes.

As the water absorbs and thickens, add more stevia/ salt to taste as required.

The chutney is ready when a sauce like texture has formed. Be careful not to overcook the beets and pears – they should remain quite firm.

I let mine simmer for around 40 minutes.

For a smoother relish, blitz with a hand held blender.

Pour the chutney into a sterlised jar, and seal tightly. Can be stored in the fridge or pantry.

Enjoy! J x

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