The sweetness of the vegetables and Geeta's Pomegranate Mango Chutney are tempered with a little chilli heat and the nutty, more bitter flavour of the cumin and peppery rocket. Serve as an accompaniment with a lamb roast, with slices of roast lamb for a lighter meal or simply sprinkle over with feta cheese for a more summery feel.
2-4
Serves Ingredients
- 4 medium beetroots, peeled and cut into wedges
- 2 large carrots, peeled and cut into 5cm cubes
- 2 banana shallots, peeled and halved
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tbsp Geeta’s Premium Pomegranate & Mango Chutney
- 1 tbsp honey
- 1 tbsp red wine vinegar
- Handful fresh rocket
Method
- Heat the oven to 180C / 160C fan / gas mark 4.
- Arrange the beetroot, carrots and shallots in a roasting tin, drizzle with oil, sprinkle with cumin seeds and season with salt and pepper.
- Roast for around 40 mins - the beetroot and carrots should still feel slightly firm
- Remove from the oven, drizzle with more olive oil, spoon over the chutney, honey and red wine vinegar and mix together well
Used in this recipe
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Premium Pomegranate & Mango Chutney
The finest spices give a unique and delicious tasting Indian chutney.Regular price £2.00Regular priceUnit price per£2.00Sale price £2.00
Here's How We Serve Ours
Garnish simply with fresh rocket leaves.