Beet and Cranberry Chutney
Beet and Cranberry Chutney
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Beet and Cranberry Chutney

15 MIN
20 MIN
750 ml (3 cups)



  1. Place all ingredients in a saucepan and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until syrupy, about 20 minutes. Season with salt and pepper.
  2. Let cool completely. Serve with Meatless Tourtière with Chickpeas and Mushrooms.

Good with...


  1. The savory pie was a hit and based on the comments, we tried this chutney too. Some people really liked it, but for me it was a bit too "beety". I would make it again, but scale back the beets more to my taste. My partner, who is a beat fan, liked it just the way it is though.

  2. Our family loves this tourtière ,especially those who are vegetarian. The pastry is tricky though...I am still working on getting this just to my satisfaction. The chutney is amazing with it!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.