What to do
- 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.
- 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