Beetroot and red onion chutney

Instructions

1. In a large saucepan, on a medium heat, fry onion and garlic for a few minutes until softened.
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3. Add beetroot and fry again, stirring well for a couple of minutes.
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5. Add rest of the ingredients, except salt and pepper and bring everything to a simmer.
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7. Simmer for approx. 1 hour until the beetroot is soft, but still holding its shape, it has reduced and looks nice and shiny. (a good way to tell if its ready is to swipe your spatula across the bottom and if it fills straight away its not ready, there should be a 2-3 second delay).
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9. Towards the end its especially important to keep stirring so it doesn't catch!
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11. Season with salt and pepper and remove the cinnamon stick.
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13. Decant (while still hot) into a sterilized glass jar with an airtight lid and store in a cool dry place, once opened refrigerate.
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