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Beetroot Relish

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 2 large beetroots, grated
  • 1 medium brown onion, finely chopped
  • 1 teaspoon mustard seeds
  • 1-2 tablespoon olive oil
  • ¾ C caster sugar
  • 2 teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon cayenne pepper (optional)
  • 4 tablespoon balsamic vinegar
  • ¾ C water

Method
 

  1. In a medium dry pan, heat the mustard seeds until they start to pop. This helps release flavour and the natural oils.
  2. Add the olive oil and onion. Cook the onion until it is translucent.
  3. Add the beetroot and cook on medium to low heat for a couple of minutes, then add remaining ingredients.
  4. Stir to combine, then reduce the heat and allow to simmer on low for about 30-40 minutes with the lid off. The liquid needs to reduce.
  5. Stir and check moisture. If the liquid hasn't reduced enough, keep the pot on medium to low heat for another 20-30 minutes or so.
  6. To sterilise your glass jars, preheat the oven to 110℃. Place the jars on a baking tray and heat for about 15 minutes.
  7. Once the relish has reached a soft and reduced consistency, remove the pot from the heat and gently spoon the relish into the sterilised jars.
  8. To can, place the lids and rings on the jar, following the manufacturer's instructions. Place the filled jars in a boiling water bath, ensuring the water covers the jars by one inch. Boil for 10 minutes, then remove the jars from the water bath and allow to rest at room temperature for 12-24 hours.

Notes

Note: if you're only making a small amount, there is no need to water bath, just allow to cool to room temperature before placing jar in the fridge. Consume within 3 days.