Grate the apples and beetroot into a large saucepan, then add all the remaining ingredients.
Bring to the boil, then reduce the heat and simmer, covered, stirring occasionally, for about 1½ hours, until the relish has thickened and the beetroot is tender.
Ladle into warm, dry jars. Disperse any air pockets with a skewer or small knife and cover with screw-top lids. Label and leave to mature in a cool, dark place for about 1 week.
To serve, partner this relish with pork chops.