4lb beetroot cooked skinned and diced
2lb cooking apples peeled cored and diced
1lb onions peeled and chopped
Grated rind and juice of 2 large lemons
2 tablespoons grated root ginger or 2 teaspoons ground ginger
2 teaspoons salt
1 teaspoon of ground pepper
1 3/4 pints of vinegar
Put all the ingredients into a large maslin pan or large stock pot stirring the contents over a low heat until the sugar dissolves. Bring up to a rolling boil and then reduce the heat and simmer until the chutney is thick and leaves a trail when you draw a spoon through the mixture. Spoon into hot sterilised jars and seal with airtight vinegar proof covers.
Hope this helps
Makes approximtely 7lb in weight.
Enjoy this goes down a treat with all those Christmas cold cuts and the colour helps perk your plate up a bit. It never usually lasts too long in this house.