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Beetroot Chutney

Courgette Chutney

Cranberry & Caramelised Red Onion Chutney

Date and Banana Chutney

Spicy Peanut Dip

Sun-Dried Tomato and Cannellini Bean Dip


Beetroot Chutney Recipe


1 kg beetroot
1 onion
225 g raisins
teaspoon salt
112 g white sugar
275 ml white vinegar
3 peppercorns
3 cloves
tablespoon mixed spice


1.Wash the beetroot carefully without rubbing the skin and cook gently in a large pan, covering the beetroot with water, until tender.
2.Allow to cool, rub off the skins and dice into cubes.
3.Peel and chop the onion.
4.Put all of the ingredients into a large, heavy based pan, tying the peppercorns and cloves in muslin.
5.Bring to the boil very slowly and then simmer gently until cooked and thick.
6.Remove the muslin bag and pour into hot, clean, sterilized jars. Seal at once.
7.Label with contents when fully cooled.

Makes about 1.3 kg of Chutney.