Beetroot chutney | Women's Weekly Food

Ingredients

• 6 medium fresh beetroots (beets) (1kg), trimmed
• 2 teaspoon cumin seeds
• 1 cinnamon stick, broken
• 4 cardamom pods, bruised
• 4 large green-skinned apples (800g), peeled, cored, chopped coarsely
• 1 medium red onion (170g), chopped coarsely
• 2 clove garlic, crushed
• 2 centimetre (¾-inch) piece fresh ginger (10g), grated
• 1 cup (220g) white (granulated) sugar
• 2 cup (500ml) white vinegar
• 2 tablespoon lemon juice
• 1 teaspoon coarse cooking salt (kosher salt)