Beetroot Apple & Onion Chutney... :)

Beetroot Apple and Onion Chutney
(Gran’s Recipe)

1 lb. beetroot peeled & cubed (about 1 cm. square)
1 lb. (after peeling and coring) cooking apples
1/2 lb. onions
good handful of raisins
1/2 lb. soft brown sugar
1/2 pint cider vinegar
1/2 teaspoon ground allspice..
Chop beetroots apples and onions quite small (1 cm. square) and put into a pan, add the raisins & allspice with the vinegar and sugar. Stir over a medium heat until the sugar is quite dissolved then simmer gently until thick and soft.. Once the chutney is ready, remove from the heat & let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place but once opened, refrigerate and eat within 2 months.
THOUGHT>>>> Try to use plastic lined lids as the vinegar reacts with the metal ones and can cause the chutney to taste awful.

It's fantastic with cold meats or in a cheese sandwich & goes well with a nice strong sharp cheese

 

Good to hear.. Will taste even better in a few weeks if you can keep it that long..??