Alive and Cooking

Beetroot & Chilli Chutney

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(Makes approx 400g)

4 beetroots
1 brown onion, chopped
1 lemon, halved
1 stick of celery, chopped
6 sun-dried tomatoes, chopped
12 cornichons
1 tbsp capers
1 thumb sized knob of ginger, peeled
50ml Kikkoman Honey & Soy Marinade
½ glass white wine
100ml water
3 whole cloves
1 tsp chilli flakes


Peel and chop the beetroot.

In a dry pan (no oil) fry for 5 minutes, stirring occasionally.

Pour in the onions, lemons, knob of ginger, celery, tomatoes, cornichons, capers and stir through.

Pour in the honey soy marinade, followed by the white wine and water.

Add the cloves and chilli flakes. Place on the lid and simmer for 40 minutes.

Remove the lemon halves and knob of ginger.

Allow to cool, and then store in an airtight container and refrigerate. Keeps for up to 2 weeks.

Beetroot & Chilli Chutney