I love beetroot and I love chutney so here is a recipe I concocted from the best of the web. Hot, sweet and sour, great with cheese and cold meats. I know it’s got sugar in it but when you eat it it’s not very much all told.

Makes 8 medium size jars

• 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
• 3 onions, chopped
• 3 eating apples peeled and dice
• zest and juice 3 oranges
• 2 tbsp white or yellow mustard seeds
• 1 tbsp coriander seed
• 1 tbsp ground cinnamon
• 1 tbsp ground cloves
• 1 tbsp cardamon seeds, crushed and seeded
• 2 inches ginger, small dice
• 5 dried birdseye chillies, crumbled
• 2 bay leaves
• 700ml red wine vinegar
• 700g golden granulated/soft brown sugar

Method

Peel the beetroot and dice, using gloves. Core and dice the apples and the onions. Put all the ingredients in a big preserving pan and bring up to the boil. Lower heat and simmer for at least an hour – until thick and much reduced and pulpy.

Wash all the jars and put in the oven at 140/50 C for at least 15 mins to sterilise.

Once the chutney is cooked, let it rest for 10-15 minutes then spoon into the hot jars and seal while still hot. You can eat immediately but it will be best left for one month and no more than six. Put in fridge once opened.