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Radish and Beetroot Chutney

Serves: 30

Ready in: 60 mins +

Eco Friendly Gluten Free‏ Vegan Friendly

Radish and Beetroot Chutney Recipe: Veggie Magazine

Ingredients:

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

method:

  • In your largest saucepan, combine all of the ingredients and bring to a simmer. Cook for one hour, stirring occasionally, until the beetroot is cooked and the juices have all thickened up.
  • Once the chutney is done, spoon into sterilised jars and seal the lids while the chutney's still hot. Use straight away or keep in the fridge for up to six weeks.
Print Recipe www.loveradish.co.uk" target="_blank">www.loveradish.co.uk

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