Beetroot chutney's my favourite and I make and eat truckloads. I had heaps of apples so added them to the latest batch and it's really good. Rough recipe: Boil beetroot till soft enough to peel, but still a bit undercooked. Cool in cooking water, peel into it and keep liquid. Grate beets and put in a big pot. Grate apples, about 1/2 quantity to beets Slice quite a few onions finely Sugar to taste Cummin seed, but carraway would be good Lots of salt Cider vinegar Throw it all in the pot including strained beet liquid and bring to the boil. It will probably be really wet. I cook it till everything's soft, but not for ages and don't try to reduce it. Turn heat right down. Take out a bit of the liquid, cool and whisk in some cornflour. Return to pot and stir till thickened. It should still be a bit runny as it'll thicken up when it cools and you don't want to know the cornflour's even there. Check the flavour. I like it pretty intense: more vinegary than sweet. Pack into hot, sterilised jars. My traditional version without apple is great with roast veggies, cheese, bread, meat...I think this would be fantastic with pork, but I'm waiting for the right pig It improves with age.