Beetroot chutney

Today is chutney making. This is a delicious and sweet chutney with a slight chilli hint.

700g beetroot
450g cooking apple
1pt vinegar
700g onions
450g granulated sugar
1tsp salt
1-2tsp ground ginger
1/2 tsp dried chilli flakes

Boil the washed beetroot for about 1 hour until tender. Drain and cool, and slip the skins off.
Peel and chop onions and apples into small chunks, put into preserving pan with half the vinegar. Bring to a gentle simmer for about 10-15mins.
Peel and chop the beetroot into small chunks and add to the pan along with the rest of the vinegar, sugar, salt, ginger, and chilli flakes. Stir well to combine and dissove the sugar and bring to the boil. Reduce the heat to a simmer and cook for about half an hour, sirring occasionally until thickened.
Bottle in sterilised jars and close while still hot.

I have also cast on another jumper, adapted from a childs pattern so mum and son can match.