1.5kg cooked beetroot, diced into small cubes
450g Granny Smith apples, finely chopped
450g onions, finely chopped
450g granulated sugar
600ml spiced white wine vinegar
2 teaspoon sea salt
Make the chutney.
Put the chopped onion and vinegar into a large saucepan and heat this gently until it starts to simmer. Add the beetroot, apple, sugar and sea salt and bring the mixture to the boil. Reduce the heat, cover and simmer gently until the chutney starts to thicken. Remove the lid and let the liquid reduce.
Jar the chutney.
Spoon the chutney into hot sterile jars and seal the jars immediately. Store in a dark cool place but refrigerate once opened.
Have you made this chutney? Please leave a comment!