Beetroot Chutney

300g (10oz) of whole cooked beetroot cut into 5 - 6mm dice. · 150g (5oz) onions, peeled and chopped · 120g (9oz) cooking apples, peeled and chopped into approx. 5mm cubes · 40g (1.5oz) demerara sugar · 1 pinch of dried ginger, about 1/4 of a teaspoon. · 80ml of malt vinegar. Red wine vinegar may be used as an alternative with possible beneficial results. · 1 teaspoon (5ml) of salt Optional, these ingredients will give a slightly stronger and sourer flavour: · 1 large clove of garlic, extremely finely chopped or totally crushed. · 2 tablespoons (30ml) of lemon juice.

Method Mix all the ingredients together into the saucepan making sure that there is at least 1" (2.5cm) of space at the top for froth and/or bubbles. Bring to a strong boil whilst stirring regularly. Stir continually at first to dissolve the sugar. Cover and simmer gently for 45 minutes, checking and stirring occasionally. Whilst simmering, prepare the jars. The lid and jar must be thoroughly washed and rinsed. Warm the jars in a cool oven. When the chutney is cooked, pour carefully into the jars, seal with the lid immediately and allow to cool. When cool, check that the lid seal is good. This chutney should keep well unopened for months but once opened, keep it in the fridge.