How to Make Beetroot Relish
The easiest beetroot relish recipe ever
Here’s the ingredients list:
500g large raw beetroot, peeled
1 large Bramley apple, peeled, cored and chopped
2 red onions, finely chopped
250g caster sugar
250ml red wine vinegar
Here’s how you do it:
Cut the beetroot into approx. 1cm chunks. No need to get the ruler out, just use your own judgement. Pop the diced beetroot into a saucepan with the apple, onion, sugar and vinegar and bring to the boil.
Once boiling, turn down the heat and simmer slowly until the beetroot is tender, the liquid has reduced down and the mixture has a thick, jam-like consistency.
Divide the mixture between sterilised jars and store in a cool, dark place for a week or so. Apparently the flavours will develop and mature of that time, but obviously I couldn’t wait that long. It was lovely!
I’ll save you the effort of rushing off to google how to do this. Its soooo easy!
All you need to do is wash your glass jars and lids as normal in boiling water, then place them upside-down on a baking tray in the oven at 180 degrees for 15 minutes.
Bosh! You have sterilised jars, all ready for your fabulous chutney.
Now, go and buy some cheese….quick!
If you enjoyed this, you might light to try Banana Pancakes
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