Beetroot Chutney

Self-Sufficiency and the Urban Kitchen Gardener.
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This was the first preserve I ever made and it was so good! It remains a favourite to this day.

900g/2lb Raw Beetroot, Grated
450g/1lb Onions, chopped
675g/1 ½ lb Cooking Apples, peeled cored and sliced
450g/1lb Seedless Raisins
1L/40fl.oz. Malt Vinegar
900g/2lb Granulated Sugar
2 tbsp Ground Ginger

1. Place all the ingredients in a large pan and bring to the boil. Reduce the heat and simmer for about 1-2 hours or until thick and pulpy.

2. Meanwhile, prepare the jars

3. Spoon the mixture into warm sterlized jars, then process in hot water for 20 minutes if at sea level.

Store for 2 or 3 months before using.

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