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Export 5 ingredients for grocery delivery
Step 1
Cut the beetroot into 1cm chunks. Place the diced beetroot in a saucepan with the dill, apple, onion, sugar and vinegar. Bring to the boil
Step 2
Once boiling, turn down the heat and simmer slowly until the beetroot is tender, the liquid is reduced and sticky and the mix has a thick, jam-like consistency
Step 3
Divide between sterilised jars, store in a cool, dark place and leave the chutney for a week or so to allow the flavours to develop and mature
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