Recipes for peach chutney - 2 recipes
Chef Tips and Tricks
Chocolate Beetroot Cake
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
Top rated Peach chutney recipes
Mango Chutney (Mango Relish, Aam Ka Lacha)
By rheamdesai
Mango Chutney is a lightly spiced, sweet and sour relish with a chunky texture that makes a perfect condiment
- 2 raw Green Mangoes (about 3 cups of peeled and shredded mango)
- 2 tablespoon Oil
- 1 teaspoon Nigella Seeds (Onion Seeds or Kalonji)
- 4 whole dry Red Chilies
- 1 tablespoon shredded Ginger
- 2 tablespoons Golden Raisins
- 1/2 teaspoon Chili Powder
- 2 teaspoons Salt
- 1 cup Sugar
Apricot Cranberry Chutney
By erica19smith88
We love this refreshing chutney on salmon!
- 1/3 cups apricot jelly
- 1/2 cups frozen cranberries (or fresh, coarsely chopped)
- 1 teaspoon fresh thyme leaves
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