Recipe of the week: Beetroot chutney

Every reader recipe published earns a £20 Morrisons voucher.

INGREDIENTS
2lb raw beetroot, grated
1lb onions, skinned and chopped
1.5lb cooking apples, peeled, cored and
chopped
1lb seedless grapes
2 pints of malt vinegar
2lb white sugar
6 level teaspoons ground ginger

METHOD
1. Place all ingredients in preserving pan and bring to the boil
2. Simmer over a moderate heat for around one hour until soft and pulpy
3. Transfer into small, glass pots and cover

Serving suggestion: Serve the chutney with a selection of cold meats, cheeses and green salads.

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