Ingredients
Method
1.Boil, steam or microwave beetroot until tender; drain. When cool enough to handle, peel beetroot. Finely chop half the beetroot; blend or process remaining beetroot until smooth.
2.Tie spices in muslin. Combine puréed beetroot and muslin bag with apple, onion, garlic, ginger, sugar, vinegar, juice and salt in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil.
3.Reduce heat; simmer, uncovered, stirring occasionally, 30 minutes. Add chopped beetroot; simmer, uncovered, about 10 minutes or until chutney is thick. Discard muslin bag.
4.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
5.Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.
Wear disposable gloves when peeling beetroot as it will stain your hands.
Note