allgemein, beilagen, saucen, vegetarisch


A recipe by Stevan Paul
Ingredients for 4 persons

400 g boiled beetroot
4 red onions
¼-½ chilli (to taste, caution very hot)
4 tablespoons TOMAMI # 1 (buy here)
1 teaspoon mustard seeds (optional)
8 tablespoons red wine vinegar (or white wine vinegar)
4 tablespoons agave syrup (alternatively 1-2 tablespoons sugar)
2 tablespoons olive oil
80-100 g blue cheese per person
1 small fruit loaf


Cut the beetroot into 1 cm cubes. Peel the onions and cut into fine slices. Finely dice the chilli. Bring TOMAMI # 1 to the boil in a pot with the mustard seeds, the red/white wine vinegar and agave syrup. Add the onions and boil up again.
Stir in the beetroot, salt lightly and bring to the boil. Cover and simmer gently for 6 minutes, then open the lid, boil again slightly and allow to thicken for another 1-2 minutes.
Allow to cool off completely and top off with olive oil. Serve with blue cheese
and fruit loaf.

Preparation time: 30 minutes

Tip: The chutney can be stored in the fridge for a few days and can easily be prepared in advance! It also tastes great with other cheeses, with game, roasts and grilled dishes.
Also goes very well with TOMAMI cheese pralinés!