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Diwali 2014 Recipe: Radish and Beetroot Chutney

23rd October 2014

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Chutney is traditionally Indian, but as well as with curried dishes it’s also great with cheese, cold meats, baked potatoes or sausages, and will keep in the fridge for weeks.

Makes: approx 2kg

Preparation time: 15 minutes

Cooking time: 1 hour

You’ll need:

20 shallots, quartered

40 radishes, quartered

2 eating apples, peeled and grated

2 tbsp mustard seeds

2 tbsp coriander seeds

800ml white wine vinegar

600ml balsamic vinegar

700g demerara sugar

What to do:

In your largest saucepan, combine all of the ingredients and bring to a simmer.  Cook for 1 hour, stirring occasionally, until the beetroot is cooked and the juices have thickened.

Once the chutney is done, spoon it into sterilised jars and seal the lids while it’s still hot. Use straight away or keep for up to 6 weeks. 

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