> Recipes > Chutney

Beetroot chutney

Beetroot chutney

PT2H

1
Cut the beetroot into 1cm chunks. Place the diced beetroot in a saucepan with the dill, apple, onion, sugar and vinegar. Bring to the boil
  • 550g of large beetroot, raw, peeled
  • 2 red onions, finely chopped
  • 1 Bramley apple, large, peeled, cored and chopped
  • 250g of caster sugar
  • 2/3 tbsp of dill seeds
  • 250ml of red wine vinegar
2
Once boiling, turn down the heat and simmer slowly until the beetroot is tender, the liquid is reduced and sticky and the mix has a thick, jam-like consistency
3
Divide between sterilised jars, store in a cool, dark place and leave the chutney for a week or so to allow the flavours to develop and mature

Ingredients

Metric

Imperial

Comments ()

Beetroot chutney

 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.