Name: Beetroot Relish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20
Ingredients: 750 g beetroot; 1 brown onion; 2 cup balsamic vinegar; 1 cup water; 3 tsp yellow mustard seeds; 2 cup sugar; 2 whole cloves; 5 cm orange rind; 1 pinch sea salt *to taste; 1 pinch ground pepper *to taste

by silverjools52 Last updated on 07/09/2019

Delicious on chicken, fish, meat, with cheese and crackers or just on fresh bread. Can mix with sour cream or creamed cheeses to make beetroot dip. - silverjools52

Ingredients

750 g beetroot
1 brown onion
2 cup balsamic vinegar
1 cup water
3 tsp yellow mustard seeds
2 cup sugar
2 whole cloves
5 cm orange rind
1 pinch sea salt *to taste
1 pinch ground pepper *to taste

Method

Step 1

Peel and process beetroot and onion in a food processor.
Step 2

In a covered frying pan, fry mustard seeds in a little oil.
Step 3

Add all ingredients to a large deep frying pan or large saucepan.
Step 4

Place over medium heat, cover and bring to the boil.
Step 5

Cook for 30 minutes or until the beetroot is soft and the liquid has reduced and thickened slightly.
Step 6

Pour into sterilised jars, seal and let cool.

Recipe Notes

from Australia’s Best Recipes team

White wine vinegar and/or spiced malt vinegar can be used in place of the balsamic vinegar. Refrigerate after opening. Keeps for about 2 months and makes approximately 5 cups. I usually leave it to cook for about an hour and then if it's too runny I add some cornflour mixed with water and cook it in. Because this is so delicious I now double the recipe as the jars seem to disappear very quickly to family and friends.