Beetroot Chutney

I had a good harvest of beetroot again this year and rather than just pickle any surplus I decided to try my hand at making beetroot chutney. I found a simple recipe and was really pleased with the results. Try this recipe (shown below) and enjoy a lovely homemade chutney which is especially tasty with cheese.

Ingredients
2 pounds of cooked beetroot, peeled and diced 
12 ounces of finely chopped onions
12 ounces of cooking apples, diced (weight when peeled)
12 ounces of sugar
1 teaspoon of salt
3/4 of a pint of white vinegar and 1 teaspoon of pickling spices
(alternatively you can just use ready spiced pickling vinegar which is widely available)

Method
Put beetroot, onions and apples into a pan with the vinegar. If using pickling spices, tie in a loose muslin bag and add to the pan. Simmer until the apples are soft and then add the sugar. Stir and boil steadily until the chutney reaches the desired consistency. Add the salt, remove the spices and spoon into jars.