1 kg Grated beetroot
500 g peeled chopped apple
500 g Fine chopped white onion
500 ml Red wine vinegar
800 g Brown sugar
30 g grated root ginger
1 teaspoon Coarse ground black pepper
150 g grated fresh horse radish
Put all ingredients into a preserving pan, bring to boil then turn down and simmer for 30 mins or until vegetables feel cooked, add the horseradish and cook for a further 20 mins until mixture thickens and no excess liquid remains in the pan, try not to overcook or the chutney
will lose its vibrant colour.
Pot into jars in the usual way.