Spicy Beetroot Relish
At a Glance
- Prep
- 15 minutes
- Cook
- 1 hour 30 minutes
- Total
- 1 hour 45 minutes
- Servings
- 2 jars
Categories
- Condiments
- Australian
- Simmered
- Easy
Dietary
- Vegetarian
Allergens
- Mustard
Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator
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Equipment
Food processor or grater, medium saucepan, sterilised jars, disposable gloves
Ingredients
- 2 cups beetroots, raw, grated peeled
- 1 tablespoon honey, mildly flavoured
- 1/4 cup red wine vinegar or 1/4 cup cider vinegar
- 1 teaspoon mustard seeds
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 3/4 cup water
- 3/4 teaspoon salt
Instructions
Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
Taste for seasoning while it is still warm and adjust if necessary.
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