Beetroot, Apple and Onion Chutney

Submitted - Ben
Views - 496
Serves - Lots


- 500g cooked and peeled beetroot
- 500g (after peeling and coring) cooking apples
- 250g onions
- 250g soft brown sugar
- 1/4 pint malt vinegar
- salt and pepper to taste


1. Chop apples, onions and beetroot quite small (1 cm. square) and put into the apples and onion in a pan with the vinegar and sugar.

2. Stir over a medium heat until the sugar is quite dissolved then simmer gently until thick and soft.

3. Season and remove from the heat. Leave to cool for 5 minutes and then add the chopped beetroot and stir really well.

4. Put into sterilised jars, cover and secure tightly when cool.


Will keep unopened for up to a year, once opened keep in fridge.