Beetroot Chutney

Another favourite chutney in our house is beetroot chutney. This recipe makes around 8lbs of chutney.

3lbs raw chutney – peeled and grated

2lbs cooking apples – cored, peeled and chopped

1lb onions – skinned and chopped

1lb raisins

21/2 pints vinegar (malt or cider)

2 tbsp ground ginger

All you need to do is place all the ingredients in a large preserving pan and gently heat until the sugar starts to dissolve. Then bring to the boil and simmer for around 3 hours – the mixture needs to be thick with no excess liquid.

Spoon the chutney into cleaned jars and cover and seal.