This vibrant, red chutney has a wonderful sweet and slightly fruity flavour, making it a perfect accompaniment to salads, sandwiches and burgers. Beetroot is an excellent source of complex carbohydrates, dietary fibre, vitamin C and antioxidants.

4 medium beetroots
1 medium onion, finely sliced
1 medium apple, peeled and finely sliced
2 teaspoons raw organic honey

cup (83 ml/3 fl oz) apple cider vinegar

2 tablespoons lemon juice
1 teaspoon finely grated fresh ginger
1 clove garlic,crushed
Pinch sea salt


Remove stems from beetroot (leave a little stem so the beetroot doesn’t bleed).
In a saucepan of boiling water cook whole unpeeled beetroots for 40 minutes.
When beetroots are cooked allow them to cool.
Peel and then slice into thin small strips.
Use gloves for this part as it can be a little messy.
Place all ingredients in a saucepan over medium heat.
Bring to boil and then let simmer for 40 minutes covered, stirring occasionally.
When the chutney is cooked pour carefully into sterilized jars.
Immediately seal jars with lids and allow chutney to cool.
Chutney keeps well in the fridge for 2 weeks.