Root Vegetable Chutney

11 September 2006
Root Vegetable Chutney


(six portions)

2lb onions
6 cloves garlic chopped
1lb carrots
1lb swede
1lb beetroot
3/4 pint white wine vinegar
11/2lb apples
1lb Demerara sugar
1/2tsp salt
1tsp ground ginger
1oz fresh thyme leaves chopped


Finely chop all the vegetables and the apples and put into a thick-bottomed saucepan with the garlic vinegar sugar salt and ginger. Simmer for one to one-and-a-half hours until a thick consistency is reached.

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