Beetroot Chutney - makes 2 medium sized jars
300g cooked beetroot, diced (scrub and boil whole roots for about 3/4 hr depending on size - cool, peel, chop. Do not answer door unless you want your visitor to think you are Sweeney Todd)
150g onions - peeled and diced
150g cooking apples, peeled and diced
40g demerara sugar
1/4 tsp ginger
80ml vinegar (malt vinegar, or whatever else you've got)
1 tsp salt
Bubble all ingredients up in a big pan - stirring to dissolve sugar.
Simmer for 3/4 hour - stir occassionally
put in steralised jars. Using a jam funnel makes this job infinitely less messy that it would be otherwise.
Mature for 1 month
