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