Beetroot Chutney
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
1
- 1 Vegetable Onion
- 1 kg beetroot
- 500 g sour apples
- 80 g dried cherries
- 2-3 TEASPOONS Coriander seeds
- 7 TABLESPOONS Olive oil
- 1⁄4 l Red wine vinegar
- 125 g Sugar
- 75 g Honey
- 7-10 Tbsp 1 1⁄2 Tsp salt
- 1⁄2 Tsp Pepper
- 7-10 Tbsp Coriander
Directions
- 1
Peel and quarter the vegetable onion and cut into strips. Peel the beetroot (be careful of the colouring! Wear disposable gloves), wash and finely dice. Wash, quarter, core and finely dice apples.
- 2
Roughly chop the cherries. Crush coriander seeds. Heat olive oil in a pot. Steam onions for about 8 minutes while stirring. Add beetroot, apples and cherries and steam briefly. Add red wine vinegar, sugar, honey, salt, pepper and coriander, bring to the boil and simmer covered for about 20 minutes.
- 3
Boil down open for about 25 minutes. Pour immediately into prepared glasses. Shelf life approx. 3 months.
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