Friday, June 10, 2011

Beetroot Relish From The Tummies' Kitchen

I have always been a keen relish and chutney maker although the lack of time lately has prevented me from filling up all the empty jars I have stored in my pantry. However I did manage to make a small batch of this delicious beetroot relish to go with my next 2 posts. To find out what those two dishes are please remember to come back over the weekend. 

makes 2 cups
you'll need;
500 g of beetroot, peeled and grated
500 g of granny smith apples, peeled, cored and grated
a handful of sultanas (optional)
1 red onion, chopped
3 garlic cloves, chopped
1 cup of brown sugar
1 cup of apple cider vinegar
1 star anise
3 cloves
1/2 tbs of ginger powder
1 tsp of cinnamon powder
a pinch of salt
good quality olive oil

Peel and grate beetroot and apples. It is advisable to wear cloves to avoid stained hands.

Saute onion and garlic with a little olive oil until soften then add in the spices and continue to cook on low heat for a minute.

Add the rest of the ingredients and simmer on very low heat for 1 hour, stirring from time to time. It is ready when you have a thick and sticky mixture.

Bottle into sterilized jars and the relish will keep for up to 3 months.


  1. Great chutney to be relished for long ...
    Thanks for sharing.

  2. This comes at a superb moment because I was just thinking of how to make the beetroot relish for a hamburger that I'm making soon :D

  3. I love beetroot. In Polish cuisine we know many dishes from beetroot but I never eat a beetroot relish. Great idea.

  4. Made this today & had some tonight for dinner with pork loin chops - yum! So glad that it made heaps so I've still got 2 jars in the fridge to go!


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