• 1 kg peeled and diced beetroot
• 2 onions, chopped
• 2 apples, grated
• ½ c orange juice
• 2 tsp finely grated orange zest
• 1 tbsp mustard seeds
• 2 tsp coriander seeds
• 1 tsp each of cinnamon and salt
• 2 c red wine vinegar
• 450 g sugar

Place all the ingredients into a large saucepan or preserving pan.

Bring to the boil stirring occasionally.  Simmer for 1 -1 ¼ hours or until the beetroot is tender and the chutney has thickened.

Place in warm sterilised jars and seal while still hot.

Makes about 5 medium size jars.

All you need to do now is roll out the cheese and biscuits!