• 3lb (1.3kg) beetroot ,cooked
  • 1lb (450g) onions, chopped
  • 2 pints (1.1 litres) vinegar
  • 1lb (450g) cooking apples peeled & chopped
  • 1lb (450g) seedless raisins or dates chopped
  • 3 tablespoons ground ginger
  • 1 tesspoon salt
  • 2lb granulated sugar


  • STEP 1
    Peel and cut the beetroot into cubes or mash well if a smoother chutney preferred.
  • STEP 2
    Place onion in large preserving pan with a little vinegar , cook for a few min till onions soft. Add the apples, raisins or dates and continue cooking until pulpy.
  • STEP 3
    Add the beetroot , ginger, salt and half the remaining vinegar . Simmer gently until thick.
  • STEP 4
    Stir in sugar and remaining vinegar and cook until till thick again.
  • STEP 5
    Pot into cooled , sterilised jars, seal with a vinegar proof lid & label . Store for 6-8 weeks before using .

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