Beetroot is a deliciously sweet vegetable that's loved by Kiwis. Rather than serve it simply in spiced vinegar, simmer it slowly to make spicy chutney.

Ingredients

• 500 grams medium-sized beetroots, washed
• 6 whole cloves
• 6 whole allspice
• 2 pears or apples, peeled and diced
• 1 onion, peeled and finely chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 cup brown sugar
• ½ cup sultanas, raisins or currants
• 2 cups vinegar

Method

1. Place the unpeeled beetroot into a saucepan and cover with cold water. Bring to the boil, then lower the heat and simmer gently for 30-40 minutes or until the skin can easily be peeled away.
2. Drain, then run under cold water to cool the beetroot down and, when cool enough to handle, use your thumb to push the skin off easily. Cut into 1cm dice.
3. Place the cloves and allspice into a small square of muslin or clean Chux cloth and tie to enclose. Into a large saucepan put the spice bag, with the pears or apples, onion, garlic, ginger, sugar, dried fruit and vinegar. Bring to the boil, then lower the heat and simmer for 15 minutes.
4. Add the beetroot and continue to simmer a further 15-20 minutes until the chutney is thick and pulpy. Remove and discard the spice bag. Bottle in hot sterilised jars. Seal and label.

Cooks Tips

Choose beetroot that is the same size so they cook until tender in the same timeframe.