Beetroot Chutney

This chutney tastes amazing and is super simple to make. Delicious with cheese and biscuits, with a salad, as a side or quick snack.

4 Cooked beetroot (not pickled)

4 Tablespoons Tomato Puree

2 Tablespoons Balsamic Vinegar

1 Teaspoon Brown Sugar

1/2 Tablespoon Olive Oil

Finely chop the cooked beetroot, you can do this on pulse in a food blender. Heat oil in a non stick frying pan and add the beetroot, tomato puree, vinegar and brown sugar. Gently fry for a couple of minutes, stirring to combine, until thick and glossy.

Tip: you can adjust the recipe to your on taste. For a deeper tomato flavour add more tomato purée. For a sharper taste add more balsamic vinegar. For a sweeter taste add more brown sugar and for an extra kick add chilli flakes.

Cool and store in the fridge, use on you favourite sandwich, with cheese and crackers or as a side.