Beetroot and ginger chutney

Description

You will need 6 x 250ml/9oz sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars

Ingredients

500g/1lb 2oz fresh beetroot, peeled, finely chopped
1kg/2lb 2oz cooking apples, peeled, quartered, cored, roughly chopped
275g/10oz red onion, finely chopped
2.5cm/1in piece fresh ginger, peeled, grated
75g/2½oz crystallised stem ginger, finely chopped
350g/12oz soft light brown sugar
2 tsp Maldon salt, or 1 tsp table salt
1 tsp ground allspice
750ml/1 pint 7fl oz red wine vinegar

Method

1. Place the beetroot, apple and red onion into a large pan.
2. Add the fresh ginger, crystallised ginger, brown sugar, salt and ground allspice.
3. Add the vinegar and stir to mix well.
4. Bring to the boil, then turn down the heat and simmer for approximately one hour, stirring every now and again, until the beetroot pieces are tender.
5. Spoon into sterilised jars and seal. Keep refrigerated and use within four weeks.