- 6 medium fresh beetroots (beets) (1kg), trimmed
- 2 teaspoon cumin seeds
- 1 cinnamon stick, broken
- 4 cardamom pods, bruised
- 4 large green-skinned apples (800g), peeled, cored, chopped coarsely
- 1 medium red onion (170g), chopped coarsely
- 2 clove garlic, crushed
- 2 centimetre (¾-inch) piece fresh ginger (10g), grated
- 1 cup (220g) white (granulated) sugar
- 2 cup (500ml) white vinegar
- 2 tablespoon lemon juice
- 1 teaspoon coarse cooking salt (kosher salt)
- 1Boil, steam or microwave beetroot until tender; drain. When cool enough to handle, peel beetroot. Finely chop half the beetroot; blend or process remaining beetroot until smooth.
- 2Tie spices in muslin. Combine puréed beetroot and muslin bag with apple, onion, garlic, ginger, sugar, vinegar, juice and salt in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil.
- 3Reduce heat; simmer, uncovered, stirring occasionally, 30 minutes. Add chopped beetroot; simmer, uncovered, about 10 minutes or until chutney is thick. Discard muslin bag.
- 4Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
- 5Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.
Wear disposable gloves when peeling beetroot as it will stain your hands.
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