• 1 kg beetroot, peeled and grated
• 1 kg Granny Smith apples, peeled, cored and grated
• 2 medium Spanish onions, finely diced
• 1½ cups apple cider vinegar
• 1½ cups rapadura sugar
• 2 star anise
• 1 cinnamon stick
• 2 tsps fennel seeds
• 2 organic oranges, juice and zest

Method: Place all the ingredients in a large heavy based saucepan over medium heat. Stir occasionally until the sugar dissolves, about 20 minutes. Reduce to a simmer for around an hour or until the chutney starts to thicken slightly. Spoon the hot chutney into sterilised jars and seal. Chutney with keep after opened for 2 months in the fridge.