Radish and Beetroot Chutney
- Serves:
- 30
- Ready in:
- 60 mins +
Method
- 1
In your largest saucepan, combine all of the ingredients and bring to a simmer. Cook for one hour, stirring occasionally, until the beetroot is cooked and the juices have all thickened up.
- 2
Once the chutney is done, spoon into sterilised jars and seal the lids while the chutney's still hot. Use straight away or keep in the fridge for up to six weeks.
PER SERVING: 5.9g FAT (Excluding extras)
Radish and Beetroot Chutney was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Fresh and Slow Roasted Tomatoes with Chickpeas
- Serves:
- 4
- Ready in:
Chocolate Peanut Butter Cups
- Serves:
- 24
- Ready in:
sign up to our
follow us on twitter!
- 1
In your largest saucepan, combine all of the ingredients and bring to a simmer. Cook for one hour, stirring occasionally, until the beetroot is cooked and the juices have all thickened up.
- 2
Once the chutney is done, spoon into sterilised jars and seal the lids while the chutney's still hot. Use straight away or keep in the fridge for up to six weeks.
PER SERVING: 5.9g FAT (Excluding extras)
Radish and Beetroot Chutney was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
