Makes 4x 450 g jars chutney


2x baking apples

900g beetroot cored peeled and chopped

2 medium onions chopped

600 ml malt or distilled vinegar

1 teaspoon salt

225g demerara sugar


Prep 35mins > cook 40 mins > ready in 1 hour 15 mins

1) Bring a large sausepan of water to boil over a high heat. Add the beetroot and cook until just tender, about 15 to 20mins. Drain and allow to cool fully before peeling and chopping.


2) Into a large preserving pan over high heat combine the apples, onion, vinegar ,salt and sugar and bring to the boil. Boil for 20mins until the apples and onions are tender and the mixture is golden brown. Remove from the heat and stir in the beetroot. Allow to cool fully before enjoying.


To preserve

To preserve pack the chutney while still hot into sterilised jars at the end of step 2 leaving a 2cm head room. Cover with sterile, tight fitting lids immediately and allow a seal to form as it cools.