Quick beetroot chutney

Quick beetroot chutney

This is great served on burgers or with grilled salmon or mackerel to cut through the richness
Macerating 1 hr 15 mins
Total Time 1 hr 15 mins
Servings 6
Calories 56 kcal


  • 1 long or 2 round shallots finely chopped
  • 1 red chilli finely chopped
  • 2 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 4 tbsp gherkins diced
  • 2 tsp yellow mustard seeds
  • 500 g cooked beetroot cut into 1 cm dice
  • a handful dill chopped


  • Put the shallots, chilli, vinegar and sugar in a bowl. Stir and leave for 5 minutes until the sugar has dissolved.
  • Add the remaining ingredients, apart from the dill, stir well then leave to macerate for 1 hour. Stir in the dill and serve