1. Ribbed bridge.
2. Place the beetroot cubes, currant jelly, coriander seeds, fennel seeds, bay leaves, cinnamon stick, lemon zest, vinegar, ginger powder and mustard seeds in a saucepan.
3. Simmer for 40-60 minutes until only a syrup remains.
4. Put it in a suitable container.
5. Sprinkle frozen redcurrants with sugar and leave to soak.
6. Serve the pork roast with the beetroot-rib chutney and the pickled redcurrants.
Tip: Can also be served with medister, pickles, in a Christmas slider with duck, etc.
