Beetroot and red onion chutney

Ingredients

• 1 tbsp extra virgin olive oil
• 1 kg (2.2lb) raw beetroot, peeled and diced into 1cm approx. cubes
• 2 red onion, finely diced
• 2 cloves garlic, minced
• 500 ml (17 fl ozs) red wine vinegar
• 425 g (15 oz) granulated sugar
• 1 tsp cloves ground
• 1 cinnamon sticks
• 1 tsp nutmeg ground
• 1 orange, juice and Zest
• 1 1/2 tsp sea salt mill adjustable
• 1 tsp ground black pepper