Ingredients
"Chutneys are delicious and can add a different dimeson to many meals" said Compass Ireland Ambassador and Michelin starred chef Danni Barry. "I recently made this divine beetroot an horseradish chutney with a truffled goats cheese - but this recipe can be added to so many meals and snacks."
- 120 g horseradish root (use more if you would like it stronger)
- 1000 g beets cooked - best baked
- 200 ml cider vinegar
- 30 ml honey or maple syrup
- 2 pears
- 1 tsp salt
- 1 tsp black pepper freshly ground
Method
- Peel, wash and cut the horseradish root into chunks. Place it into a food processor and give it a good few pulses until it will look like rice grains or even smaller. A grater (small holes) is also good. Place into a larger bowl. Cover.
- Grate the beets, I normally use a grater or a food processor to do them. Place in the same bowl with the horseradish. Peel and chop the pear into small chunks and add to mix
- Mix the beets and the horseradish together along with the remaining ingredients, the cider vinegar (150ml), honey or maple syrup (30ml), salt and the freshly ground black pepper. Mix all well using a wooden spoon until nicely homogenised. Leave for 12hrs at room temperature before jarring
- Have handy the sterilised jar and transfer the relish pressing nicely to make sure there are no visible air pockets. The chutney should keep for 1-2 months.
Recipe courtesy of Compass Ireland
