Allotment Life and Advice by Alice Scarecrow

Beetroot Chutney

This is Mr Stanford's grand-dad's recipe; great with cheese

Ingredients

• 3 lbs beetroot
• 1 1/2 cooking apples
• 2 onions
• 1 pint of vinegar
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• juice of one lemon
• 1/2 lb sugar (brown or white)

Method

1. Boil your beetroot until tender and when cold, cut into cubes
2. Cut onions and apples small and place in preserving pan. Add all the remaining ingedients except the beetroot and boil for twenty minutes
3. Add the cubed beetroot and boil for another fifteen minutes
4. Spoon into sterilized jars and seal. You need to leave for one month before eating.

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