Place all of the ingredients in a large pan and bring to the boil.
Simmer for about 40 minutes with the lid off. Give an occasional stir to check how it's getting on and that nothing is sticking to the bottom. The chutney is ready when the beetroot is cooked and the mixture has thickened.
Ladle immediately into warm sterilised jars. A jam funnel will help to keep things clean and in the jar rather than all over the work surface. Tap the jars to remove air pockets. Cover with waxed discs, then screw on the lids and label.
Notes
Store in a cool dark place for up to 1 year.Best left for at least a month before eating.Keep in the fridge once opened.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.