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Beetroot & Horseradish chutney

1 kg Grated beetroot
500 g peeled chopped apple
500 g Fine chopped white onion
500 ml Red wine vinegar
800 g Brown sugar
30 g grated root ginger
1 teaspoon Coarse ground black pepper
150 g grated fresh horse radish

Put all ingredients into a preserving pan, bring to boil then turn down
and simmer for 30mins or until vegetables feel cooked, add the
horseradish and cook for a further 20 mins until mixture thickens and no
excess liquid remains in the pan, try not to over cook or the chutney
will loose its vibrant colour
Pot into jars in the usual way