Beetroot chutney
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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
SAVE RECIPE
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
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