2tspVinegarI like to use red wine vinegar, but have used regular white vinegar too
1/4cupWaterYou may need more.
Salt to taste
Combine all the ingredients in a pan and bring to a boil. Then cook for 15-20 minutes over low flame, stirring occasionally. You may need to add more water if the mixture is looking too dry. Once the mixture's cooked down completely. Take it off the heat. Taste and adjust for seasoning.
Let it cool completely before running it through your blender if you want a smoother texture. Store in the refrigerator in an air tight jar. This chutney stays well for a week.
Beetroot Apple Ginger Chutney - https://tashasartisanfoods.com/blog/ -July 28, 2017