Beetroot Chutney


Ingredients
- 5-6 beetroot
- 2-3 apples peeled and chopped
- 2-3 onions
- 3 cloves of garlic
- 1/2 pint red/white/cider vinegar (whatever you have)
- 1 tsp ground ginger
- 1 tsp salt
- 1 tbsp lemon juice
- 10oz brown sugar

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Recipe Name
Beetroot Chutney
Method
Carefully scrub the beetroot after trimming the tails. Boil them in a pan for 10 minutes. Leave them to cool. Peel and chop them into whatever size you want (5mm cubes is a good size).
Add the chopped beetroots to a large pan with the onions, garlic and apples chopped to a similar size.
Add the other ingredients, stir well, bring to the boil and then simmer for about an hour and a half.
Meanwhile pour a good size glass of red wine.
Check and stir regularly so that the ingredients don’t stick to the bottom of the pan.
At some point throw in half a glass of red wine.
Put into clean & warmed Kilner or jam jars.
Note: the wine is of course optional but a little extra vinegar may be needed is it’s not included.


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