Beetroot and Ginger Chutney

Method

• 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 .