Beetroot and Chili Ketchup
This beetroot and chili ketchup is a great way to use seasonal beetroot, and adds a smidge of wow to any meal you serve it with.
Servings
300ml

Servings
300ml

Ingredients

Instructions
  1. Gently simmer your beetroot in just enough water to cover it until tender, around 30 minutes.

  2. Add the deseeded chillies and get into the pan with a stick blender, blitzing it nice and smooth.

  3. Add all your remaining ingredients, give it a good stir and leave to simmer for 15 minutes or so. Stir occasionally and add a splash of water every now and then if you need to, but it should be nice and thick when you turn off the heat.

  4. Pour it into sterilised jars and keep in the fridge.