Sweet Beetroot Chutney Recipe
Sweet beetroot chutney
Ingredients
1 kg Beetroot, peeled and cut into small cubes300 g Onions, cleaned and cut into small cubes
600 g Granny Smith apples, peeled, cored and cut into small cubes
2 tsp Mustard seeds, whole
2 tsp Coriander seeds, whole
0.5 tsp Cloves, whole
0.5 tsp Cinnamon, ground
360 ml White wine vinegar
300 g White sugar
1 tsp Sea salt
Method
Toast the mustard seeds, coriander seeds and cloves in a saucepan over medium heat until fragrant.
Transfer the toasted spices into a mortar and pestle and grind until fine.
Combine all of the ingredients in a saucepot over medium heat and cook until the beetroot is tender.
Remove from the heat and allow to cool before serving.
Sweet beetroot chutney
Ingredients
1 kg Beetroot, peeled and cut into small cubes300 g Onions, cleaned and cut into small cubes
600 g Granny Smith apples, peeled, cored and cut into small cubes
2 tsp Mustard seeds, whole
2 tsp Coriander seeds, whole
0.5 tsp Cloves, whole
0.5 tsp Cinnamon, ground
360 ml White wine vinegar
300 g White sugar
1 tsp Sea salt
Method
Toast the mustard seeds, coriander seeds and cloves in a saucepan over medium heat until fragrant.
Transfer the toasted spices into a mortar and pestle and grind until fine.
Combine all of the ingredients in a saucepot over medium heat and cook until the beetroot is tender.
Remove from the heat and allow to cool before serving.
Related Articles
