Prep 15 mins
Cook 1 hr 30 mins
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
- 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
- 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.
This relish is so very simple to make and really really yummy. Great way to use beetroot without having to cook it first. This will definitely be made over and over again.
I didn't have all-spice so I just added a few cloves, a sprinkle of nutmeg and a touch more cinnamon.
well i did this recipe for a food technology internal and it was easy and delicous and i got a 5 star review for it
i was simple to make
Great recipe- super tasty relish that we served with chicken burgers and a salad on the side. I've only ever tried purchased beetroot relish before and this was so, so much better- thick and great flavour- not overly spicey- just right. Seemed like a long cooking time- but you dont have to watch it constantly. Simmered for about 15 minutes less than the stated time. I used two tightly packed cups of beetroot that was two large beetroot grated. Yied was just short of one cup when fully cooked. Definitely a make again recipe for us. Photo also to be posted