beetroot and chilli ketchup

• 6 large beetroot, peeled and grated 

• 1 large onion sliced 

• 2-4 scotch bonnet or habanero chillies (how hot would you like it)

• 300ml of white wine vinegar 

• 300g of soft brown sugar 

• 300ml of water 

• 1 teaspoon of xanthan gum (you can get it from coles supermarket)

In a large sauce pan place all the ingredient’s expect for the xanthan gum and bring to a gently simmer, cook for 30 minutes, the transfer to a blender or better a smoothie maker and if needed in batches blend until smooth, place back into a clean pan gently bring to a simmer and whisk in the xanthan gum, cook for another 3 minutes, transfer to a container and refrigerate until cold, if needed add a little water to get your desired consistency ​