Beetroot & Apple Chutney


• 1 kg beetroot, peeled and grated

• 1 kg Granny Smith apples, peeled, cored and grated

• 2 medium Spanish onions, finely diced

• 1½ cups apple cider vinegar

• 1½ cups rapadura sugar

• 2 star anise

• 1 cinnamon stick

• 2 tsps fennel seeds

• 2 organic oranges, juice and zest

Method: Place all the ingredients in a large heavy based saucepan over medium heat. Stir occasionally until the sugar dissolves, about 20 minutes. Reduce to a simmer for around an hour or until the chutney starts to thicken slightly. Spoon the hot chutney into sterilised jars and seal. Chutney with keep after opened for 2 months in the fridge.