Dumplings with Beetroot Black Vinegar Chutney

Dumplings with Beetroot Black Vinegar Chutney

PREP TIME:   10 MINS
COOK TIME:   1 - 1.5 HOURS
MAKES 500g
A vibrant, tangy chutney rich in colour and flavour, combining earthy beetroot with the deep, complex notes of black vinegar and sugar for a perfectly balanced sweet-and-sour finish.

INGREDIENTS

HOW TO MAKE THE CHUTNEY

  1. Combine beetroot, red onions, dark brown sugar and black vinegar in a saucepan. Bring it to a boil.
  2. Simmer over medium heat until the beetroot is softened. The liquid needs to be reduced and the mix turned into a jam-like consistency.
  3. Place into sterilised jars. Store in a cool, dark place and leave the chutney for a week before serving for the best results.

STORE FOR UP TO 2 MONTHS

HOW TO MAKE THE DUMPLINGS

Serve with Hoisin Duck Dumplings (steamed as per the pack’s cooking instructions). Enjoy!

  1. Line a steamer (or a colander/sieve) with baking paper and place over a pan of boiling water on a medium heat.
  2. Add the dumplings and cover with a lid. Steam for 7 minutes. Enjoy!

Made With Hoisin Duck Dumplings

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