This is a fragrant chutney which gets even better when matured for a few months. Add a teaspoon of ground chilli for an extra kick. This is great with cheese and meats.
2 tsps each of chopped garlic, grated root ginger and ground cinnamon
1 tsp each of cumin and ground cloves
500ml white wine vinegar
500ml caster sugar
1 kilo beetroots
4 green apples
Juice of 1 lemon
Cook beetroot until tender, cool then peel and dice.
Dice the onions and apples and place in a saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice. Bring to the boil.
Add the diced beetroot, bring back to the boil then simmer for around half an hour or until the mixture starts to gel and thicken.
Bottle into sterilized jars and seal.