Beetroot chutney

[Harters]

At the request of buttertart on another thread, my recipe for beetroot chutney. Apologies - this is an old recipe and I only have the quantities in imperial, rather than the metric I'd usually use nowadays. Makes six pounds - I'm on my last jar of the 2006 vintage.

2lb beetroot
1lb onion
1.5lb apples (use a sharp one - but an eater not a cooker)
1lb raisins (or currants or sultanas if that's what you have)
2pt malt vinegar
2lb sugar
6tsp ground ginger

Grate the beetroot. Chop the onion and apple (processor is fine). Stick everything in your non-aluminimum pan. Cook slowly till it's thick (check after an hour but it'll probbaly take at least two).

Cool. Put in jars (I usually use Kilner jars for preserves).

Works with a curry, just as well as on the side of some cold roast pork or even on a ham sandwich. Sweet but earthy.

[buttertart]

Thanks v much Harters, it sounds great. I will give it a whirl once it's cooler out!