Beetroot and red onion chutney

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 kilogram (2.2lb) raw beetroot, peeled and diced into 1cm approx. cubes

• 2 red onion, finely diced

• 2 cloves garlic, minced

• 500 millilitres (17 fluid ounce) red wine vinegar

• 425 grams (15 ounces) granulated sugar

• 1 teaspoon Ground Cloves

• 1 Cinnamon Sticks

• 1 teaspoon Ground Nutmeg

• 1 orange, juice and Zest

• 1 1/2 teaspoon Sea Salt Adjustable Grinder Mill

• 1 teaspoon Ground Black Pepper