Beetroot chutney

Name: Beetroot chutney
Total time: 2 min
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

www.greatbritishchefs.com

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Total: 2 hours

Author : William Drabble

easy

Ingredients

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500 grams of large beetroot, raw, peeled2/3 tbsp of dill seeds1 Bramley apple, large, peeled, cored and chopped2 red onions, finely chopped250 grams of caster sugar250 milliliters of red wine vinegar

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Instructions

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Step 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

Step 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

Step 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