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Sweet Beetroot Chutney Recipe

Sweet Beetroot Chutney Recipe

Sweet beetroot chutney

Ingredients

1 kg Beetroot, peeled and cut into small cubes 
300 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.

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