Carob Creations – Beetroot and Carob Syrup Easy Chutney

Can be pushed together in a few minutes, keeps well for up to one week in a closed container in the fridge.  Goes perfectly, anywhere a normal chutney would go.  Flavours improve enormously if left overnight before consumption.


4 medium beetroots, cooked, peeled and grated

1 medium onion, finely diced

1 tablespoon of grated fresh root ginger

2 tablespoons carob syrup

1 tablespoon white apple vinegar

1 tablespoon of balsamic vinegar (2, if you like it tangy)

1 tablespoon ground walnuts

Salt and ground black pepper


Throw all the ingredients into a bowl, mix, refridgerate, eat!


         Recipe Kindly Provided by Yannah Bidirini