750g cooking apples (peeled and cored)
3 tablespoons ground ginger
1kg granulated sugar
1 litre malt vinegar (actually I used all sorts of old vinegars as I had no malt and a friend also told me that if you use malt vinegar things take longer to “be ready”)
Peel beetroot and grate, dice onions and cooking apples.
Combine all the ingredients in a saucepan, stir the mixture and heat gently until sugar is dissolved then raise temperature until boiling.
Continue gently boiling with occasional stirring until mixture is thick. (approx. 2 hours).
To test when ready, create a trench in the surface of boiling mixture with the back of a spoon. When the trench does not immediately fill with liquid, the chutney is ready. Pot into sterilsed, hot jars and seal.