- 4 cloves garlic, chopped
- 1 inch fresh ginger, peeled and grated
- 500 ml white wine vinegar
- 500g caster sugar
- 2 tsp cumin seeds
- 2 tsp ground cinnamon
- 2 tsp ground cardamoms
- 1 tsp ground cloves
- 1 kg fresh beetroot, peeked and diced
- 4 large cooking apples
- 2 onions, finely chopped
- Juice of a lemon
TIP 1 – Boil beets in water for about 30 min until tenders, then remove and put in cold water until cool enough to handle. Skins will just slide off when you remove them.
TIP 2 – To sterilise jars, wash them with hot, soapy water, then rinse and place on a baking tray in a warm oven to dry. (Approx 100C)
TIP 3- If keeping in jars for longer than a month, after you have filled the jars, put a waxed circle on the top, then a larger cellophane circle under the lid. This prevents the vinegar from reacting with the metal lid. ( Cellophane not needed if using jars with glass tops)
- Put onions and apples in a large saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice. Bring to the boil.
- Add the diced beetroot, bring back to the boil and simmer gently for about an hour until it starts to gel and thicken.
- The chutney is ready when there is no liquid on the top. Remove from the heat and cool for 5 mins.
- Stir the chutney well and spoon into the sterilised jars.
It tastes best if left in the jar for at least a month to mature.
This will keep for a year and makes great presents.