1) Rinse beetroot and bring to the boil in sauce pan. Boil for 30 mins to an hour depending on size of beetroot or until soft enough to stick a knife in.
2) whilst the beetroot is boiling bring the vinegar to the boil and add the peppercorns, bay leaves, cinnamon sticks, coriander seeds and chillie to the vinegar and simmer for 20 mins. Turn of heat and leave lid on pan.
3)Remove beetroot from pan and allow to cool, the skins should now scrape off easily. Beware the red couloring is very difficult to wash off. Once peeled slice beetroot into prefered size slices then place in jar.
4)Filter the vinnegar and fill jar up to cover beetroot and replace lid.
5)Leave in a dark place for 4-8 weeks for the flavours to infuse then enjoy.
6) some people prefer to add sugar to the vinnegar aswell to take away some of the acidity if you wish to do this add sugar at stage 2
|Coriander Seeds||2 Teaspoons|
|Pepper Corns||2 Teaspoons|
|Beetroot||As Many As You Want|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.