Recipes for radishes: Radish inspiration
Recipes for radishes: Radish inspiration
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Recipes for radishes: Radish inspiration

Radish and Beetroot Chutney

Makes approx: 2kg
Preparation time: 15 minutes
Cooking time: 1 hour
You’ll need:
1.5kg raw beetroot, trimmed, peeled and diced
20 shallots, quartered
40 radishes, quartered
2 eating apples, peeled and grated
2 tbsp mustard seeds
2 tbsp coriander seeds
800ml white wine vinegar
600ml balsamic vinegar
700g demerara sugar

What to do:
1. In your largest saucepan, combine all of the ingredients and bring to a simmer. Cook for 1 hour, stirring occasionally, until the beetroot is cooked and the juices have thickened.

2. Once the chutney is done, spoon it into sterilized jars and seal the lids while it’s still hot. Use straight away or keep for up to 6 weeks.

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