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Beetroot Relish

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


  • 6 large beetroot, raw and grated

  • 2 brown onions, finely sliced

  • 1/2 cup balsamic vinegar

  • 1 1/2 cups red wine vinegar

  • approx 1 cup water

  • 4 tsp yellow mustard seeds

  • 5 cloves, ground

  • 1/2 tsp ground cinnamon

  • 2 tsp salt

  • 1/2 tsp ground black pepper

  • 2 cups dark brown sugar

  • 1 cup caster sugar

  • 3 tsp horseradish relish (NOT cream!)*

  • 5 large strips of orange rind

  • olive oil


  • 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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