ANNETTES BEETROOT CHUTNEY
1 kg Beetroot (grated)
2 teaspoons Ground Allspice
4 teaspoons Yellow Mustard Seeds
3/4 kg Onions (finely chopped)
2 Granny Smith apples (grated)
2 teaspoons salt
2 cups Vinegar
1 cup Malt Vinegar
Place all ingredients in saucepan.
Bring to boil, stirring until all sugar is dissolved.
Simmer for approximatly 3/4 of an hour.
If too runny, thicken with small quantity of flour & vinegar (mixed to a paste)
Seal in sterillised jars, & allow to cool.