1. Preheat oven to 210°C conventional or 190°C fan-forced. Wrap each beetroot bulb in foil. Place in a baking dish. Bake in oven for 1 hr. Set aside to cool slightly. Using disposable gloves rub skins to remove. Trim the root and stem ends. Finely chop the beetroot.
2. Place beetroot, onion, apple, vinegar, orange juice, lemon juice, cinnamon, bay leaf, coriander, cumin and sea salt in a large heavy-based saucepan. Bring to the boil, then reduce to low heat and simmer for 1 hr or until the mixture thickens slightly.
3. Add sugar stirring over a medium heat for 1 min or until sugar dissolves. Bring to the boil and boil for 4 mins. Remove from heat and discard cinnamon stick and bay leaf.
4. Ladle hot chutney into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.
Makes 2.5 cups