Beetroot and Orange Chutney

You will need:

350g chopped beetroot - peel if raw, or use cooked but not preserved in vinegar
350g apples chopped
300ml vinegar - malt or cider
200g sugar
225g finely chopped onions, preferably red
1 garlic clove finely crushes
finely grated rind and juice of 2 oranges
1tsp ground allspice
1 tsp salt

Put the vinegar and sugar in a saucepan and heat until the sugar has dissolved.  Add all the other ingredients and simmer for 40 minutes or until soft and chutney-like, stirring occasionally to make sure nothing catches on the saucepan base.

Pour into sterilized jars while still piping hot.  Screw on lids and turn upside down for 5 minutes, to seal.

You might also like my recipe for sweet chilli jelly.