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Beetroot Relish

A delicious relish/chutney made from raw beetroot, horseradish, vinegar & sugar



  • 1.

    Add approx 1 tblsp olive oil to a heavy based casserole over low heat and add mustard seeds and cook gently until seeds pop.

  • 2.

    Add the onions and cook until translucent.

  • 3.

    Add cinnamon, cloves, black pepper and cook until fragrant.

  • 4.

    Add sugars and stir over low heat until sugar dissolves.

  • 5.

    Add coarsely grated beetroot, horseradish and orange peel and stir to combine.

  • 6.

    Pour in vinegars and water - sufficient to cover the beetroot mix.

  • 7.

    Increase heat and bring to the boil, reduce heat to a simmer and cook, lid off, for approximately two hours or until most of the liquid has evaporated.

  • 8.

    Discard orange peel and bottle in clean, preheated preserving jars.


Excellent accompaniment to corned beef - especially cold corned beef sandwiches.
Also rather delicious with steak.
* Ideally I would have preferred to use fresh horseradish however none was available so I used a bottled preserved horseradish relish. When I make this again I shall make sure to have a ready supply of fresh horseradish and will use (probably) around 2-3 tablespoons.
I also preferred to use a manual grater (coarse grate side) rather than blitz the beetroots in a food processor.
I liked the slightly runny consistency, however if you prefer a more firm relish, you could add some commercial pectin or jam setting powder to get a firmer end result.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Beetroot Relish.


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