Quick beetroot chutney
- Janine Ratcliffe
Published: September 4, 2020 at 11:23 AM
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Serves 6
Easy
Total time: 15 mins
+ Macerating
0 reviews
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This is great served on burgers or with grilled salmon or mackerel to cut through the richness
Gluten free
Vegan
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Try our beetroot chutney recipe then check out our beetroot salad, beetroot dip, beetroot carpaccio, beetroot soup and more beetroot recipes.
Looking for more chutney recipes? Try making our tomato chutney, pear chutney, fig chutney, runner bean chutney, courgette chutney, plum chutney and plenty more.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal56
- fat0.4g
- carbs9.4g
- sugars8.8g
- fibre2.4g
- protein2.4g
- salt0.4g
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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
Authors
Janine RatcliffeFood director
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