To the pot add the vinegar, apple juice, sugar, fresh ginger, spices and seasoning. Cook for a minute until the sugar has dissolved and the mixture starts bubbling up.
Add the diced beetroot, apple and onion, stir, cover and simmer for about 40 minutes, until the beetroot is tender but still has some crunch, stirring occasionally.
Remove from the heat, stir in the soy sauce and place one third of the mixture in a small food processor. Pulse a few times to break up the larger pieces (do not puree completely).
Place the mixture back in the pot, stir in and set aside to cool completely. Spoon the chutney into a jar and refrigerate (for up to 2 weeks).
Beetroot: I do NOT recommend using store bought ready cooked beetroot. Your chutney will not have the richness and depth of flavour that cooking beetroot from scratch will produce. Not worth using this shortcut.
Weigh the beetroot after you've peeled it.
I recommend wearing rubber gloves when handling beetroot. If it does stain your hands rub them with a piece of lemon, which should remove most of the stains.
It's best to prepare the apple just before adding it into the chutney as it's prone to discoloration.
Vinegar: I used white wine vinegar but cider vinegar or red wine vinegar would work well too.
Apple: If you use cooking apples (Bramley) use either one very small one or half of a larger one. You can also use Granny Smith or another sour apple variety.
I pulsed some of the chutney mixture in order to create a thicker chutney but you can also mash the mixture a little using a potato masher instead.
Storing: Once cooled transfer the chutney into a jar and refrigerate for up to 2 weeks.