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