Dips and sauces: Beetroot chutney and sweet chilli sauce

IN this week's healthy eating cooking corner, columnist Sharron McCormick brings readers her recipes for two popular sides/dipping sauces; beetroot chutney and sweet chilli sauce.

"This chutney tastes amazing and is super simple to make," Sharron said.

"Delicious with cheese and biscuits, with a salad, as a side or quick snack."

Ingredients

l Four cooked beetroot (not pickled)

l Four tablespoons tomato puree

l Two tablespoons Balsamic vinegar

l One teaspoon brown sugar

l Half tablespoon Olive Oil

Method

1: Finely chop the cooked beetroot. You can do this on pulse in a food blender.

2: Heat oil in a non stick frying pan and add the beetroot, tomato puree, vinegar and brown sugar.

3: Gently fry for a couple of minutes, stirring to combine, until thick and glossy.

4: Cool and store in the fridge. Use on you favourite sandwich, with cheese and crackers or as a side.

Sharron added: "Tip: You can adjust the recipe to your on taste.

"For a deeper tomato flavour add more tomato puree.

"For a sharper taste, add more balsamic vinegar.

"For a sweeter taste add more brown sugar and for an extra kick add chilli flakes."

Equally tasty is the sweet chilli sauce.

Ingredients

l 400ml water

l Two cloves garlic finely chopped

l One red chilli finely chopped

l Six tablespoons sweetener

l One tablespoon Balsamic Vinegar

l One teaspoon tomato puree

l Half to one teaspoon Xantham powder (available in baking section)

Method

1: Place the water in a pan and add the sweetener, balsamic vinegar, tomato puree, garlic and chilli and bring to the boil, whilst stirring continually preferably with a metal whisk.

2: Mix half to one teaspoon of Xantham. The sauce will start to thicken.

3: Continue to stir for a further minute or two then turn off the heat and transfer to dish/jug and allow to cool.

For updates and other tasty recipes from Sharron visit www.shapeyourlife.uk