From plot holder Cathy Kiddle.


  • 1lb cooked beetroot
  • 1lb onions
  • 2 tbs fresh grated horseradish (or a bit of sauce)
  • 1 tsp salt
  • 1 tbs dry mustard
  • 1tsp white pepper
  • ½ lb sugar
  • 1 pint white vinegar


  1. Prepare and cook the beetroot in the usual way by boiling in water until they are soft, then peel and chop roughly into small pieces.
  2. Put in a preserving pan with the chopped onions and horseradish and half the vinegar. Cook until the onions are soft.
  3. Mix together the mustard and a little vinegar and add this paste to the pan with the rest of the vinegar, the sugar, salt and pepper.
  4. Simmer until the chutney is a good consistency.
  5. Bring to the boil for 5 minutes, pour into jars and cover.

Nice with fish and many other dishes.