Recipes

Radish & Beetroot Chutney

Great with cheese, cold meats, on a baked potato or with sausages.

Serves: Makes approx. 2kg

Preparation Time: 15 mins

Cooking Time: 1 hour

What you'll need:

  • 1.5kg raw beetroot, trimmed, peeled and diced
  • 20 shallots, quartered
  • 40 radishes, quartered
  • 2 apples, peeled and grated
  • 2 tbsp mustard seeds
  • 2 tbsp coriander seeds
  • 800ml white wine vinegar
  • 600ml balsamic vinegar
  • 700g demerara sugar

What to do:

  1. In a large saucepan, combine all of the ingredients and bring to a simmer. Cook for 1 hour, stirring occasionally, until the beetroot is cooked and the juices have thickened.
  2. Once the chutney is ready, spoon into sterilised jars and seal the lids while it's still hot. Serve and enjoy!

Notes

  • To sterilise your jars, run them through a hot wash in your dishwasher or boil in a pan of water for 10 minutes.
  • Great with cheese, cold meats, on a baked potato or with sausages.
  • The flavour will further infuse if kept for a few weeks.
  • Once open, keep in the fridge.