- 2 beetroots
- 3 cm piece ginger
- juice from half lemon
- 1 tsp cumin seeds
- ½ tsp salt
- ½ tsp chilli powder
- Peel your beetroot and place in a pan, cover with water and bring to the boil. Leave to simmer until it's soft about 20-30 mins. Alternatively you can buy the ready cooked ones (not the ones in vinegar though)
- Put all the ingredients into a liquidiser and blitz until smooth. You may need to add a little water to help with this.
- Taste the chutney and adjust the seasoning if required - I usually add a little more chilli.