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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