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Beetroot and ginger chutney
- 500g/1lb 2oz fresh beetroot
- 1kg/2lb 2oz cooking apples
- 275g/10oz red onion
- 2.5cm/1in piece fresh ginger
- 75g/2oz crystallised stem ginger
- 350g/12oz soft light brown sugar
- 2 tsp Maldon saltsalt
- 1 tsp ground allspice
- 750ml/1 pint 7fl oz red wine vinegar
Directions:View on BBC Food
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