1 large onion, peeled and chopped
225g white sugar
570ml white vinegar
1 teaspoon salt
1 tablespoon allspice
Prepare the beetroot.
Wash the beetroot and cook it gently in a large pan with water until it is tender. Remove from the pan and let it stand to cool. Once cooled, rub off the skins and dice the beetroot into cubes.
Make the chutney.
Tie the peppercorns and the cloves in muslin. Put all the ingredients into a large heavy based pan and bring the mixture to the boil slowly. Reduce the heat and let the ingredients simmer until they are cooked and the sauce is thick. Remove the muslin bag.
Jar the chutney.
Pour the chutney into hot sterilized jars and seal immediately. Label the jars once the chutney has cooled.