Quick beetroot chutney
Quick beetroot chutney
This is great served on burgers or with grilled salmon or mackerel to cut through the richness
Ingredients
- 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
Instructions
- 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