Back to Recipe Menu

Black pudding with champ & beetroot chutney


  • To make the chutney, cook the beetroot in boiling water until tender. Drain well and peel when cool enough to handle. 
  • Then coarsely chop the onions with the beetroot and put in a large heavy-bottomed pot with the mustard and coriander seeds, the allspice berries, ½ tbsp salt, the sugar, vinegar and ground pepper. Mix well and gently simmer for about 20 mins until thick. Allow to cool.
  • At the same time, cook the potatoes in boiling water until tender. Drain well.
  • In another pot, gently bring the cream, milk and spring onions to the boil.
  • Blanch the black puddings in simmering water until firmish. Then drain well, slice if you like and grill or panfry.
  • Mash the potatoes with the hot cream mixture, adding it little by little. Then mash in the butter and taste for seasoning.
  • To serve, place a mound of champ on individual plates and top with the black pudding and a good dollop of the chutney.


  • ½ kg beetroot
  • 250 gm onions, peeled
  • ½ tbsp mustard seeds
  • ½ tspn coriander seeds
  • ½ tspn allspice berries, crushed a little
  • sea salt & freshly ground pepper
  • 1 cup sugar
  • 1 cup vinegar
  • 1 kg potatoes, peeled & chopped
  • ¼ cup cream
  • ¼ cup milk
  • ½ cup chopped spring (green) onions
  • 4-8 small black puddings
  • a dollop of butter (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm