Jono’s Perfect Chutney

Chilli Beetroot Pickle

1 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 1.5hrs. Keep adding water to avoid burning then reduce to a thick relish.

Serve cold with meat, dry dishes or as a pickle in sandwiches for the addict