Diwali 2014 Recipe: Radish and Beetroot Chutney
Share This Article:
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. www.loveradish.co.uk
You might also like...
People who read this also read...
CONTRIBUTOR OF THE MONTH