Beetroot Relish Recipe
Prep Time: 15 minutes
Cook Time: 45–60 minutes
Makes: About 3–4 medium jars
Ingredients:
- 1 kg raw beetroot, peeled and grated
- 2 medium red onions, finely chopped
- 2 green apples, peeled and grated (adds natural sweetness)
- 1 cup apple cider vinegar (or white vinegar)
- 1 cup raw sugar (or coconut sugar for a deeper flavour)
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves (or 2 whole cloves)
- 1 teaspoon mustard seeds
- Optional: a pinch of chilli flakes for heat
Method:
- Prepare the beetroot: Peel and grate the beets. You can use a food processor to save time (and pink fingers!).
- Cook the base: In a large, heavy-bottomed saucepan, sauté the onions in a splash of oil over medium heat until soft and translucent (about 5 minutes).
- Add everything in: Add grated beetroot, apples, vinegar, sugar, salt, and all the spices. Stir well to combine.
- Simmer low and slow: Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 45–60 minutes, stirring occasionally to prevent sticking. The relish should thicken and become glossy.
- Taste and tweak: Adjust sugar, vinegar, or salt to balance the flavour to your liking – more vinegar if you want it tangier, or more sugar for sweetness.
- Bottle it up: Spoon the hot relish into sterilised jars while still warm. Seal immediately. Let cool before refrigerating.
Storage:
- Keeps in the fridge for up to 3 months once opened.
- Unopened, properly sealed jars can be stored in a cool, dark pantry for up to 12 months.