Best with Mild Vinegar Beets

Radish & Beet Chutney

Prep Time: 15 MIN // Cook Time: 1 HR Servings: 2

What to do

  1. In your largest saucepan, combine all of the ingredients and bring to a simmer.  Cook for 1 hour, stirring occasionally, until the beets are cooked and the juices have thickened.
  2. Once the chutney is done, spoon it into sterilized jars and seal the lids while it’s still hot. Use straight away or keep for up to 6 weeks.

What you’ll Need

1.5kg raw beets, 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 sugar