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.

Ingredients

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

Procedure

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

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         Recipe Kindly Provided by Yannah Bidirini