Beetroot Chutney (Click to see Demo)

3 cups Beetroot and Stems
1 1/2 cups Vinegar
1 1/2 cups Water
1 clove Garlic
1/2 inch Ginger
1 inch Lemon Grass
Pinch Salt

Dice the Beetroot and the Stems. Fry in a Pot with a bit of Oil. Chop the Garlic. Ginger and the Lemongrass and add to the Beet. Add the Sugar, Vinegar, Water (Stock made from all the off cuts). Bring to the Boil and cook for 30 to 45 minutes, until it becomes thick.
Place into a bowl and store in the Fridge.
You can use Beetroot Chutney on Bread, Seafood, Meats and Chicken but works really well with Venison.