Spiced Beetroot Chutney with Rosemary and Walnut Crackers

To prepare the chutney, add all the chutney ingredients to a large saucepan. Stir well to combine. 

Bring the mixture up to a very gentle boil then reduce to a simmer. Simmer for 45 minutes - 1 hour until the liquid has reduced down and the beetroot is tender. At this stage you can also use a potato masher to break the beetroot down further for a smoother chutney. 

Whilst the chutney is cooking you can prepare the crackers. Add the walnuts to a food processor and pulse to form a crumb.

Preheat the oven to 170°Celsius, 150°C for fan assisted and line a large shallow oven tray with baking paper.

Transfer the walnut crumb to a mixing bowl along with the ground almonds, flax, chia, rosemary, salt and pepper. Mix well to combine.

Add the water and oil and combine until a dough forms.

Arrange a square of baking paper on a clean work surface and place the dough on top. Lay another sheet of baking paper over the dough and roll into a rough square shape about 3mm thick. 

Use a cookie cutter or simply score the dough with a sharp knife to create cracker shapes. You should get roughly 18 crackers from the dough.

Carefully transfer the crackers to the lined oven tray and bake for 15-18 minutes until golden brown and crisp. Cool completely before serving.

Store any remaining chutney in the fridge in a well sterilised jar.