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Quick beetroot chutney

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

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