2 kg cooked and diced beetroot
750 g peeled and diced onions
750 g cooking apples peeled and diced (weight when peeled)
50 ml white vinegar
1 tsp pickling spices
750 g sugar
1 tsp salt
Put onions, beetroot and apples into a pan with vinegar, tie pickling spices in a loose muslin bag and add to pan. Simmer until apples are soft then add sugar. Stir and boil steadily until chutney reaches desired consistency. Add salt, remove spices and spoon into sterilised jars.
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