Beetroot Black Vinegar Chutney
A vibrant and tangy chutney that’s rich in flavour and colour! Made by simmering earthy beetroot with the deep, complex notes of black vinegar, sugar, and spices, it takes around 1 to 1.5 hours to create. The result is a beautifully balanced chutney, perfect for adding a sweet and sour kick to your dishes!
Featured product:
Hoisin duck dumplingsINGREDIENTS
500g beetroot, peeled and cut into 1cm dices
2 large red onions, sliced
250g dark brown soft sugar
10g cloves
1 tsp ground black peppercorns
250ml zhejiang black vinegar, can be substituted with balsamic vinegar
method
Step 1: Combine beetroot, red onions, dark brown sugar and black vinegar in a saucepan. Bring it to a boil.
Step 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.
Step 3: Place into sterilised jars. Store in a cool, dark place and leave the chutney for a week before serving for the best results.
Serve with Hoisin Duck Dumplings (steamed as per the pack’s cooking instructions). Enjoy!