There's something therapeutic about making chutney. The beetroots were purchased from a man selling surplus from his garden. The apples came from our tiny little orchard. Preparing the ingredients takes time. Cooking it takes patience. Jars need sterilising and it tastes best if you leave it somewhere cool and dark for several weeks. That's the hardest part really. Not eating it. But when we cook a ham later this month and serve a big spoonful of beetroot chutney on the side all that time that has passed will be worth it. I hope.
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