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PdfBeetroot Chutney
Steam or boil the unpeeled beetroot for 30 minutes or until tender.
Rub off the skins and finely chop the beetroot and onions.
Put the vegetables in a preserving pan with the first measure of vinegar and bring to a simmer.
Cook until the onion is tender.
Add the salt, sugar, allspice, pepper, and ginger and boil for 25 minutes, stirring occasionally.
Mix the flour to a smooth paste with the second measure of vinegar, add to the pan and bring to the boil, stirring.
Simmer for 5 minutes.
Pack into sterilized jars and cover tightly.
Keep for at least 2 weeks before using.