Beetroot Chutney

Beetroot Chutney

6 medium (1 kg) beetroot, peeled and chopped

2 medium (240 g) onions chopped

4 large apples (800 g) peeled and chopped

2 large oranges (440 g) peeled and chopped

1 cup sugar

1 teaspoon grated lemon rind

2 tablespoons lemon juice

2 cups white vinegar

Cook beetroot until just tender. Combine beetroot with remaining ingredients in large saucepan. Bring to boil, simmer uncovered stirring occasionally for about 1 hour or until mixture is thick. Pour into hot sterilized jars.

Seal when cold.

Makes about 8 cups.