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 |
Step by step
- In your largest 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.
- Once the chutney is done, spoon it into sterilised jars and seal the lids while it’s still hot. Use straight away or keep for up to 6 weeks.
Notes
To sterilise your jars, run them through a hot wash in your dish washer or boil in a pan of water for 10 minutes.
The flavour will improve if kept for a few weeks.
Once open keep in the fridge.
