Beetroot chutney

makes about 2.75kg

Ingredients:

900g raw beetroot, peeled and coarsely grated
450g onions, peeled and peeled, cored and chopped
450g seedless raisins
1.1 litres malt vinegar or spiced pickling vinegar
2 tsp ground ginger

Preparation:

Place everything in a stainless steel preserving pan and stir over a gentle heat to dissolve the sugar.
Bring to boil, then simmer gently for about 1 hour until the beetroot and onions are soft and the chutney is thick but still juicy, stirring occasionally.
Pour the chutney into hot, sterilized jars and seal.

Tips for chutneys