Beetroot chutney

Boil the beetroot until soft but firm(1hour but depends on the size). Peel skin off

Chop beetroot and add to non reactive pan. Add chopped onions and vinegar. Put the spices in a piece of muslin cloth or in a spice ball. Bring everything to a boil

Once warm add sugar and raisins and stir until sugar is dissolved.

I used a potato masher to give this chutney a more mashed texture. This chutney feels less runny than others I have tried you may like adding extra vinegar

Pot in sterilised warm jars while hot. Label when cool