Radish and Beetroot Chutney

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Recipe by Cook Vegetarian
Serves 30
Ready in 60 mins +

Ingredients

  • 1.5kg raw beetroot, 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 demerara sugar

Nutritional Information:
Per 2kg
Calories: 4612
Fat: 5.9gg

How To Cook

  1. In your largest saucepan, combine all of the ingredients and bring to a simmer. Cook for one hour, stirring occasionally, until the beetroot is cooked and the juices have all thickened up.
  2. Once the chutney is done, spoon into sterilised jars and seal the lids while the chutney's still hot. Use straight away or keep in the fridge for up to six weeks.
    3. www.loveradish.co.uk
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Radish and Beetroot Chutney
  • Recipe by Cook Vegetarian
  • Serves 30
  • Ready in 60 mins +
    Ingredients
  • 1.5kg raw beetroot, 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 demerara sugar
    How to Cook
  1. In your largest saucepan, combine all of the ingredients and bring to a simmer. Cook for one hour, stirring occasionally, until the beetroot is cooked and the juices have all thickened up.
  2. Once the chutney is done, spoon into sterilised jars and seal the lids while the chutney's still hot. Use straight away or keep in the fridge for up to six weeks.
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