Jono’s Perfect Chutney
Ingredients
Chilli Beetroot Pickle1 tbsp sunflower oil
1 large onion cooked to melting
1 tsp salt
2 tsp chilli flakes or to taste 👹
1 tbsp ginger/garlic paste or equivalent
2 tbsp sugar
250ml Red Wine Vinegar
Reduce until sticky
500gms randomly chopped cooked beetroot including the juice
Simmer 1hr. Keep adding water to avoid burning then reduce to a thick relish.
Try peppers as an alternative. Reduce simmer time by 30 mins.
Serve cold with meat, dry dishes or as a pickle in sandwiches for the addict
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