- 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 .