Beetroot chutney

by William Drabble
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servings4
2 hours

Ingredients

  • 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

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