Beetroot and Ginger Chutney

Peel and cut the beetroot into cubes or mash well if a smoother chutney preferred.

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.

Add the beetroot , ginger, salt and half the remaining vinegar . Simmer gently until thick.

Stir in sugar and remaining vinegar and cook until till thick again.

Pot into cooled , sterilised jars, seal with a vinegar proof lid & label . Store for 6-8 weeks before using .