Beetroot, apple and date chutney
Makes 8 cups
• 2 red onions, diced
• 1kg raw beetroot, peeled and cut into 1cm cubes
• 2 apples, cut into 1cm cubes
• 500ml red wine vinegar
• 500g white sugar
• 1 Tbsp yellow mustard seeds
• 1 Tbsp grated ginger
• 1 cup stoneless dates, dry or fresh
• 1 Tbsp ground coriander
• 1 tsp ground cloves
• 1 tsp cinnamon
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.
