Spicy Beetroot Relish

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

• Ready In: 1 hr 45 mins
• Yields: 2 jars

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

Directions

1. Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
2. 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.
3. Taste for seasoning while it is still warm and adjust if necessary.