ruby red beet & ‘barb chutney
It’s the deepest stain of red found this side of a berry-less chutney and it’s currently being slathered on slices of super crisp crackers topped with creamy labneh.
Oh, and it only takes a half hour or so to make.
(You could also eat it, as I did, with a flurry of lightly spiced corn fritters and a side salad for a brunch that’ll fill you up until at least afternoon tea time).
Curious? Head over to the Littlest Anchovy where I’m guest blogging this week (whilst she gallivants about America-land eating all manner of delicious things).
(Jealous? Me? Never… well, a little.)