300 g Whole cooked beetroot (cut into 5mm dice)
150 g Onion – (peeled and chopped)
120 Cooking apples (peeled and chopped into 5mm dice)
40 g Demerara sugar
1/4 tsp Ground ginger
80ml Malt vinegar
1 tsp Sea salt
Mix ingredients together in a large stainless steel pan.
Bring the mixture to the boil, stirring continuously to dissolve the sugar.
Cover and simmer gently for 45 minutes, stirring occasionally.
Pour into clean, sterilised jars and seal with a lid.
Allow to cool and then check the lids to make sure they are sealed.
Leave for a few months to develop in flavour before opening.
Apple and Ale Chutney
3–4 apples, peeled, cored and cut into 1cm pieces
1 onion, peeled and finely chopped
1 tablespoon mustard seeds
1 1/2 teaspoon ground Cinnamon
1/4 tsp ground Cloves
100ml white-wine vinegar
150ml ale of choice
175g light muscovado sugar
Put the apples, raisins, onion, mustard seeds and spices into a large saucepan and cook gently until soft. Add the vinegar, beer and sugar, lower the heat and simmer at a mere bubble for 2–3 hours, or until all is reduced and shiny. Decant into sterilised jars and use within a month once open.