You only need 5 or 6 beetroot to make a supply for the year (around 6 jars).
6 medium to large fresh beetroot
2 – 3 large cooking apples
3 red onions
1 garlic clove
1/2 pt vinegar (white or red wine vinegar, or mix)
1/2 lb demerera sugar
juice 1 lemon
1/2 tsp dried ginger
1 tsp salt
Scrub your beetroot and cook whole in a pan of boiling water or a pressure cooker until soft when pierced with a knife.
Leave to cool until you can handle them and then peel off the skin and chop into 1cm size chunks (or smaller or larger if you have a preference for fine or chunky chutney!)
Peel and chop your apple and onion into small pieces. Place in a large pan with the cooked beetroot and the other ingredients, and simmer uncovered for 45 minutes to 1 hour, until the liquid has reduced and the onion is soft.
Place in clean jars while hot, and screw on the lids. If you are going to eat up in a month or two it will keep fine like this, or to seal so that it lasts for longer place the jars lid-down in boiling water for 10 mins.