Beetroot Apple Chutney

3 medium onions, sliced

4 cloves garlic, chopped

2 kg beetroot, grated or chopped fine

5 large apples, grated

1 cup raisins

100g palm sugar, grated or dehydrated cane juice

500ml apple cider vinegar

2 T fennel seeds

2 T paprika

Combine all ingredients in pot.

Bring to a boil. Turn down to a simmer.

Cook for 1 hour with the lid off, then cover.

Cook for 3 - 4 hours total, until the beetroot is well mushy.

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