Anything with beetroot is a favourite of mine. Making it the base of this chutney ensures it goes a long way. The chutney is perfect to place in small jars and give as a gift. We all like to receive something home-made, tasty and practical. It won't last long, though. It is fabulous on a ploughman's platter, alongside a hot stuffed chicken breast or in a sandwich to give it a lift. Makes 8 cups.
|2||Red onions, diced|
|1 kg||Beetroot, raw, peeled and cut into 1cm cubes (Main)|
|2||Apples, cut into 1cm cubes|
|500 ml||Red wine vinegar|
|500 g||White sugar|
|1 Tbsp||Yellow mustard seeds|
|1 Tbsp||Fresh ginger, grated|
|1 cup||Dates, stoneless, dry or fresh|
|1 Tbsp||Ground coriander|
|1 tsp||Ground cloves|
|1 tsp||Ground cinnamon|
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- In a large pot, place onion, beetroot, apples, vinegar, sugar, mustard seeds, ginger, dates, coriander, cloves and cinnamon.
- Bring slowly to a simmer, stirring occasionally, then continue to simmer for 1¼ hours until apples are mushy and beetroot tender and soft. Stir occasionally during cooking.
- Let it sit for 15 minutes before you pour into sterilised jars. Seal while hot.
- If you can leave it for a month it will improve, but it can be eaten straight away. It will last up to 6 months in a cool, dark space.