Cullen's Beetroot Chutney
Once all the ingredients are prepared, this is really easy - just bung it all in
a pan!
Try it with sausages or pork steaks.
900 g raw beetroot
450 g onions
700 g cooking apples
450 g seedless raisins
1 litre malt vinegar
900 g sugar
2 tbsp ground ginger
1. Grate the beetroot, skin and chop the onions, peel, core and slice the
apples.
2. Put all the ingredients in a large pan and bring to the boil.
Reduce heat and simmer for about 1-2 hours or until thick and pulpy.
3. Pour into warm sterilized jars and seal tightly. Store in a cool dark
place for about 1 month.