Beetroot Chutney
Ready In 30 mins
Serves 5
Ingredients
- 300g cooked beetroot
- 1 red onion
- 2 Granny Smith apples
- 200ml Red Wine Vinegar
- 50g brown sugar
- Half a teaspoon sea salt
- Olive oil for frying
Method
- Peel and grate the apples and grate the beetroot. Finely chop the onions. In a frying pan, soften the onions in the olive oil for several minutes.
- Add the apples to the pan for around 2 minutes, stirring continuously. Then add the beetroot followed by the Red Wine Vinegar, salt and the sugar.
- Bring to the boil for 20 minutes and stir regularly. Remove from the heat and allow to cool.
- SERVE
- With Camembert or Brie cheese on a cheese board, sandwiches, wraps, burgersÂ…anything you fancy!
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