Beetroot Chutney

1.5 kg beetroot, boiled, diced into small pieces

750 g green apples

2 large onions

1 tsp salt

225 g sugar

½ tsp ground ginger

500 ml vinegar

lemon juice, from 2 lemons

1

Chop apples and boil 20 minutes in vinegar to which sugar, lemon juice, salt, ginger and chopped onions have been added.

2

Add beetroot which should be cut up in small pieces, boil further 15 minutes.

3

When cool put into jars and cover.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.