Beetroot chutney

William Drabble's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds and packed with beetroot, this chutney is great with cheese, cold cuts or pork pies.

First published in 2015
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Ingredients

Metric

Imperial

  • 500g of large beetroot, raw, peeled
  • 2/3 tbsp of dill seeds
  • 1 Bramley apple, large, peeled, cored and chopped
  • 2 red onions, finely chopped
  • 250g of caster sugar
  • 250ml of red wine vinegar

Equipment

  • Sterilised jars

Method

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
  • 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
  • 500g of large beetroot, raw, peeled
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
First published in 2015
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Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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