Beetroot, apple and date chutney

Babiche Martens

Anything with beetroot is a favourite of mine. Making it the base of this chutney ensures it goes a long way. The chutney is perfect to place in small jars and give as a gift. We all like to receive something home-made, tasty and practical. It won't last long, though. It is fabulous on a ploughman's platter, alongside a hot stuffed chicken breast or in a sandwich to give it a lift. Makes 8 cups.

Ingredients

2	Red onions, diced
1 kg	Beetroot, raw, peeled and cut into 1cm cubes (Main)
2	Apples, cut into 1cm cubes
500 ml	Red wine vinegar
500 g	White sugar
1 Tbsp	Yellow mustard seeds
1 Tbsp	Fresh ginger, grated
1 cup	Dates, stoneless, dry or fresh
1 Tbsp	Ground coriander
1 tsp	Ground cloves
1 tsp	Ground cinnamon

Directions

1. In a large pot, place onion, beetroot, apples, vinegar, sugar, mustard seeds, ginger, dates, coriander, cloves and cinnamon.
2. Bring slowly to a simmer, stirring occasionally, then continue to simmer for 1¼ hours until apples are mushy and beetroot tender and soft. Stir occasionally during cooking.
3. Let it sit for 15 minutes before you pour into sterilised jars. Seal while hot.
4. If you can leave it for a month it will improve, but it can be eaten straight away. It will last up to 6 months in a cool, dark space.