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Quick beetroot chutney

Quick beetroot chutney

Published: September 4, 2020 at 11:23 am
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  • Preparation and cooking time
    • Total time
    • + Macerating
  • Easy
  • Serves 6

This is great served on burgers or with grilled salmon or mackerel to cut through the richness

  • Gluten free
  • Vegan
Nutrition:
NutrientUnit
kcal56
fat0.4g
carbs9.4g
sugars8.8g
fibre2.4g
protein2.4g
salt0.4g
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Try our beetroot chutney recipe then check out our beetroot salad, beetroot dip and more beetroot recipes.

Looking for more chutney recipes? Try making our tomato chutney, courgette chutney, plum chutney and plenty more.

Ingredients

  • 1 long or 2 round shallots, finely chopped
  • 1 red chilli, finely chopped
  • 2 tbsp red wine vinegar
  • 2 tsp caster sugar
  • diced to make 4 tbsp gherkins
  • 2 tsp yellow mustard seeds
  • 500g cooked beetroot, cut into 1 cm dice
  • a handful dil, chopped

Method

  • STEP 1

    Put the shallots, chilli, vinegar and sugar in a bowl. Stir and leave for 5 minutes until the sugar has dissolved.

  • STEP 2

    Add the remaining ingredients, apart from the dill, stir well then leave to macerate for 1 hour. Stir in the dill and serve

*This recipe is gluten free according to industry standards


Head here for more beetroot recipes

Beetroot Salad Recipe with Goat's Cheese
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