WebCut the beetroot into 1cm chunks. Place the diced beetroot in a saucepan with the dill, apple, onion, sugar and vinegar. Bring to the boil. Once boiling, turn down the heat and …
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William Drabble 's beetroot chutney recipe is a handy one to add to your repertoire - flavoured with dill seeds and packed with beetroot, this chutney is great with cheese, cold cuts or pork pies. 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
This beetroot chutney is great served on burgers or with grilled salmon or mackerel to cut through the richness This is great served on burgers or with grilled salmon or mackerel to cut through the richness Search Recipes Back to Main menu Find recipes Seasonal Back to Recipes January inspiration Blood orange recipes Kale recipes Squash recipes
Add 1 to 2 chopped green chilies (about ½ to 1 teaspoon chopped), 6 to 7 curry leaves and a generous pinch of asafoetida (hing). 7. Mix well and saute on a low flame until the raw aroma of the beetroot goes away.
When you drag a wooden spoon through the chutney and it leaves a clear trail on the bottom of the pan your chutney is done. How long will this beetroot chutney keep? This chutney will keep for 6 months or more in a cool dark place. Once opened store it in the fridge and use up within a month.