Beetroot is easy to grow and in this relish, delicious to eat!
You need
1 kg beetroot – raw, peeled and grated
750 ml white vinegar
Bring to the boil in a wide mouthed pan. Cover and simmer for 10 min.
Add
1 kg cooking apples - peeled, cored and grated
500 g onions – chopped
5 garlic cloves - diced
1 tbsp ground ginger
1 ½ tsp Spanish paprika
1 ½ tsp ground cinnamon
500 g brown sugar
Method
Bring mixture back to the boil, stirring until sugar has dissolved.
Simmer uncovered 1 ½ hours or until relish has thickened. Stir vigorously every 10-15 minutes, more often as the vinegar cooks down.
Bottle into warm clean, dry, sterilized jars. Screw clean, sterilized lids into place while still hot.
Although bottles can be recycled, lids should always be new with every batch of pickles, chutney or relish.
Enjoy!
Chef Leanne Arfuso
