Spiced Beetroot Relish Recipes

SPICED BEETROOT RELISH

Steps:

• Put the vinegar and sugar into a medium pan and bring to the boil, stirring until the sugar is dissolved.
• Toast the nigella, cumin and cardamom seeds in a dry pan for 1-2 minutes until fragrant. Add to the vinegar along with the rest of the ingredients and bubble briskly for 40 minutes, stirring often, until thick. Leave to cool and thicken, then pour into sterilised jars (see Make Ahead).

SPICED BEETROOT RELISH {NATURALLY SWEETENED}

Steps:

• Place all ingredients in a saucepan. Simmer for about 15 - 20 minutes while occasionally stirring. You may mash the pears as they cook.
• After a while, beetroot will become somewhat gel-like.
• Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
• Allow to cool before placing in the refrigerator.
• This beetroot relish will keep for a couple of weeks in the fridge.
• It's delicious served as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages...

SPICY BEETROOT RELISH

Steps:

• Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
• Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
• Taste for seasoning while it is still warm and adjust if necessary.

SPICED BEETROOT & ORANGE CHUTNEY

Steps:

• In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
• While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.