Beetroot & Horseradish Chutney

Beetroot & Horseradish Chutney

  • 1 kg Grated beetroot
  • 500 g peeled chopped apple
  • 500 g Fine chopped white onion
  • 500 ml Red wine vinegar
  • 800 g Brown sugar
  • 30 g grated root ginger
  • 1 teaspoon Coarse ground black pepper
  • 150 g grated fresh horse radish

Put all ingredients into a preserving pan, bring to boil then turn down and simmer for 30 mins or until vegetables feel cooked, add the horseradish and cook for a further 20 mins until mixture thickens and no excess liquid remains in the pan, try not to overcook or the chutney
will lose its vibrant colour.

Pot into jars in the usual way.

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