Beetroot and Horseradish Chutney

·         750g raw beetroot, trimmed, peeled and finely diced

·         1 onion, chopped

·         1 dessert apple, cored and chopped

·         2 tbsp freshly grated horseradish

·         200g golden granulated sugar

·         300ml white wine vinegar

·         2 tsp salt

1.       Put all the ingredients into a large pan. Bring slowly to the boil, stirring often, until all the sugar has dissolved.

2.       Cook gently for a further 1 – 1½ hours, stirring from time to time to stop the chutney sticking to the pan.

3.       After the shortest cooking time, start checking if the chutney is ready by dragging a channel through the mixture so that the bottom of the pan is visible. If the channel fills immediately with liquid, the chutney is not ready. Cook for a further 15 minutes and check again. The chutney is ready when the channel does not fill and the mixture is very thick.

4.       Remove the pan from the heat and leave to stand briefly. Carefully pour into hot sterilised jars and seal. Allow the chutney to cool completely before labelling and storing in a cool, dark cupboard. Store for at least 2 months before eating.