Beetroot chutney

Name: Beetroot chutney
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 Vegetable onion (approx. 350 g); 1 (120 g) Bag of dried sweet cherries; 1 kg beetroot; 3 (approx. 475 g) Apples; 2-3 TEASPOONS Coriander seeds; 7 TABLESPOONS Olive oil; 1 1/2 TSP. Salt; 1/2 TEASPOON Pepper; 125 g demerara sugar; 75 g Honey; 250 ml Red wine vinegar

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 Vegetable onion (approx. 350 g)
1 (120 g) Bag of dried sweet cherries
1 kg beetroot
3 (approx. 475 g) Apples
2-3 TEASPOONS Coriander seeds
7 TABLESPOONS Olive oil
1 1/2 TSP. Salt
1/2 TEASPOON Pepper
125 g demerara sugar
75 g Honey
250 ml Red wine vinegar

Directions

1
Peel and quarter the onion and cut into strips. Roughly chop the cherries. Peel and finely dice beetroot. Peel, quarter, core and finely dice apples. Crush coriander seeds coarsely
2
Heat olive oil in a wide pot, add onion and steam for about 8 minutes while stirring. Add cherries, beetroot and apples and steam briefly. Add salt, pepper and coriander. Add sugar and honey
3
Deglaze with vinegar, bring to the boil and simmer covered for about 25 minutes. Then simmer open for about 20 minutes. Fill the chutney into twist-off glasses, close them immediately, put them on the lid for about 5 minutes, turn them over again and let them cool down