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Savoury

Beetroot Relish

Name: Beetroot Relish
Prep time: 15 min
Cook time: 35 min
Yield: 3 large jars
Ingredients: 1kg uncooked beetroot, minced/grated (about 4 large beetroot)500g onion, minced/grated (about 3 large onions)4 large cloves garlic, crushed2 cups Chelsea White Sugar (450g)1 tsp salt1 tsp allspiceVinegar - just enough to cover ingredients2 Tbsp cornflour + 2 Tbsp vinegar, mixed together

4.8

Preparation

15 mins

Bake

35 mins

Difficulty

Easy

Servings

3 large jars

This lovely beetroot relish is ideal for gifting! Delicious in sandwiches or burgers, perfect on a cheese platter, and also great served with cold meat.

Preserves, Pickles, Chutney, Sauce

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Ingredients
Method

Ingredients

1kg uncooked beetroot, minced/grated (about 4 large beetroot)
500g onion, minced/grated (about 3 large onions)
4 large cloves garlic, crushed
2 cups Chelsea White Sugar (450g)
1 tsp salt
1 tsp allspice
Vinegar - just enough to cover ingredients
2 Tbsp cornflour + 2 Tbsp vinegar, mixed together

Additional tips

White vinegar and malt vinegar both work well in this recipe.

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

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Reviews

40

What did you think of this recipe?

Karen

Amazing

Libby

Delicious relish

Robyne

First time making i used 1.5c sugar ( I didn't have enough) and used 1/2 white vinegar 1/2 water it turned out so delicious, definitely would make it again

Bebee Dawson

I shared the love and the response was that was so delicious we didn't share ours

George

Great stuff love it only problem is my mates wife likes it too so no need to say it doesn't last long 😉

Gwe

Yummy

James

Made a batch today substituting half the onion for Kohlrabi, with apple cider vinegar, brown sugar, and a little chilli.. Quarter the recipe (250g Beetroot) took 750ml bottle of cider vinegar. It's good :-)

Gwen

Yummy

Mary Harris

I have made this , lovely colour, the only I am using is ,1/2 tsp mace tsp garlic

Robyn

Have this for years..

Method

Place beetroot, onion and garlic in a large heavy-based pot. Stir in Chelsea White Sugar, salt and allspice. Add just enough vinegar to cover the mixture.

Bring to a gentle boil and continue boiling for 30 minutes.

Add cornflour mixture and boil for a further 5 minutes, until thickened slightly.

Ladle into warm sterilised jars and seal with a lid. Set aside to cool, then label, date and store in a cool dark place. Refrigerate after opening.

Makes approximately 3 x 500ml jars.