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Beetroot chutney

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Ingredients for 4 servings:

  • 500 g beetroot (weighed with skin)
  • 200 ml vinegar (red wine vinegar)
  • 400 g brown sugar
  • 2 tbsp lemon juice
  • 4 tbsp horseradish, freshly grated
  • 1 tsp caraway seeds, ground
  • 1 tsp curry
  • 1 tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the beets, boil in salted water until tender (approx. 1.5 hours), and peel. Dice the beets, place them in a saucepan with the sugar, curry, salt, and vinegar, puree, and bring to a boil. Simmer until thickened, then stir in the fresh horseradish and lemon juice and season to taste. While still very hot, transfer to screw-top jars and let cool upside down. This yields approximately 4 jars and will keep for a good 6 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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