Homemade Sweet & Tangy Beetroot ChutneyVeg

1

Place the raw beetroot in a pan of boiling water, ensuring they are fully covered.

2

Boil for 30–40 minutes until they are soft.

3

Once cooked, allow them to cool. Peel the skin off (using gloves is recommended to prevent staining your hands) and chop the beetroot into cubes.

1

Peel and chop the apples into small cubes.

2

Dice the red onions.

3

Dice the garlic cloves.

1

In a saucepan over medium heat, combine the vinegar, diced onions, chopped apples, garlic, and ginger.

2

Simmer for about 10 minutes until the apples have softened.

1

Add the cubed beetroot and the sugar to the saucepan.

2

Cook for another 20–25 minutes until the mixture thickens and has reduced down.

3

Stir in the salt at the end of the cooking process

1

To sterilize your jars, fill them with boiling water and then tip it out.

2

Spoon the chutney into the jars while it is still warm.

3

Place the lids on immediately to help seal the jars.

4

Store the chutney in a cool, dark place. Once opened, keep it in the fridge and use it within a week.