Beetroot Relish (2)

"Cleaning out my recipe drawer and I came across this very old recipe for relish that I used to make many years ago. This relish keeps so well (about 6 months in a cool dry place) and I remember everyone loved it. I used to serve it with meat (both hot and cold meats). Relish must be refrigerated after opening."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
1hr
Ingredients:
7
Yields:
7 cups
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ingredients

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directions

  • Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped.
  • Combine the beetroot and onion mixture with the sugar, salt, allspice and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, boil, uncovered, for 30 minutes.
  • Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens.
  • Pour into hot sterilized jars and seal when cold.

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Reviews

  1. I had the great opporunity to try this relish in Jan's house! We really liked this, liked the taste, the texture and the color of it!<br/>It's a very good idea to prepare it and to have some to serve with several dishes adding a pretty touch to you dish and making the meal more delicious.
     
  2. I just made and bottled this and have to say of the three chutney/relishes I've made this week, this is the favourite straight out of the pan! It's super simple to make and the sweet, sour, earthy flavours are just perfect. I grated my beetroot and onion with the food processor (didn't fancy a smoother consistency) and wasn't sure if the allspice was whole berries or powder, so crushed the whole to a powder ;-). Can't wait to really try this after it's stood a week or so (about Christmas day I reckon!) The recipe yielded about 6 cups.
     
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