1 Tbsp olive oil
1 brown onion, finely chopped
2 long red chillies, deseeded, finely chopped
3 cloves garlic, crushed
3cm piece fresh ginger, peeled, finely grated
3 tsp cumin seeds
2 tsp ground coriander
2 tsp salt 1 tsp garam masala
1kg beetroot, washed, coarsely grated
1 cup apple cider vinegar
500g Chelsea Jam Setting Sugar

Step 1: Heat oil in a large deep saucepan over a medium heat. Add onion, chilli, garlic and ginger and stir until well combined. Cook for 8 minutes or until onion mixture is softened. Stir in cumin seeds, coriander, salt and garam masala. Cook for 2 minutes or until aromatic.

Step 2: Add beetroot and vinegar. Stir until combined and mixture comes to the boil. Reduce heat to low and simmer for 30 minutes or until beetroot is tender. Add sugar and bring mixture to the boil. Increase heat to high and simmer for 10 minutes or until mixture thickens. Spoon into sterilised jars.