A delicious relish/chutney made from raw beetroot, horseradish, vinegar & sugar
Add approx 1 tblsp olive oil to a heavy based casserole over low heat and add mustard seeds and cook gently until seeds pop.
Add the onions and cook until translucent.
Add cinnamon, cloves, black pepper and cook until fragrant.
Add sugars and stir over low heat until sugar dissolves.
Add coarsely grated beetroot, horseradish and orange peel and stir to combine.
Pour in vinegars and water - sufficient to cover the beetroot mix.
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.
Discard orange peel and bottle in clean, preheated preserving jars.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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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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