Beet Chutney - cooking recipe

Ingredients

6 medium beets (about 2 1/4 lbs), trimmed
2 tsp cumin seeds
1 None cinnamon stick, broken
4 None cardamom pods, bruised
4 large Granny Smith apples, peeled, cored and coarsely chopped
1 medium red onion, coarsely chopped
2 cloves garlic, crushed
1 piece (3/4 inch) fresh ginger, grated
1 cup sugar
2 cups white vinegar
2 tbsp lemon juice
1 tsp kosher salt

Preparation

Boil, steam or microwave the beets until tender; drain. When cool enough to handle, peel the beets. Finely chop half the beets; blend or process the remaining beets until smooth.
Tie the spices in muslin. Combine the pureed beets and muslin bag with the apple, onion, garlic, ginger, sugar, vinegar, lemon juice and salt in a large saucepan. Stir on high heat, without boiling, until the sugar dissolves. Bring to a boil.
Reduce the heat to low; simmer, uncovered, stirring occasionally, for 30 mins. Add the chopped beets; simmer, uncovered, for about 10 mins or until the chutney is thick. Discard the muslin bag.
Spoon the hot chutney into hot sterilized jars and seal them immediately. Label and date the jars when cold.
Store the chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.