Maria's Beetroot Chutney

|Maria's beetroot chutney|apple beetroot|1 teaspoon sea saltPickeling spice mix secured in a muslin bag or strainer (see note)1 kg beetroot cooked and chopped into cubes350g apples peeled cored and finely chopped350g onions finely chopped300g granulated sugar (see note)300ml white vinegar or white wine or cider vinegar|Put the chopped onion vinegar and spice bag mix into a pan and heat until simmering.Add the beetroot apple sugar and salt and bring to the boil.Reduce the heat and gently simmer with the lid on until the chutney starts to thicken.Remove the lid and allow the liquid to reduce.Remove the spice bag.Spoon the chutney into hot sterilised jars and put the lid on immediately. If you want to seal the jars properly put into hot water and boil for 10 minutes; if not store in a cool dark place. Refrigerate after opening.|30.00 minutes|1|