I’ve always been a massive fan of condiments; dips, chutneys, relishes, mustards, sauces, you name it. I’m well aware that you can turn pretty much anything into a condiment, however I seem to mainly just make a whole lot of dips. Well times are a changing and I’m expanding my skill set, beginning with beetroot relish!
One of my favourite ways to celebrate the natural sweetness of beetroot and tang of mustard seeds is in a tangy beetroot relish! Due to beetroot’s natural sweetness, you only need add a very little sugar if any at all!
Check out the recipe below, I think the beetroot relish pairs perfectly with bit of blue cheese – as the sweet and tang cuts through the umami and bite of the blue!
Makes 3 decent jars of beetroot relish
Time – about 1 hour
- 1kg raw beetroots, grated
- 1 can diced tomatoes
- 1 red onion, diced
- 1 tsp minced garlic
- 1/2 C water
- 1/3 C balsamic vinegar
- 1/2 C apple cider vinegar
- juice and zest of 1 orange
- 1 bay leaf
- 1 Tbsp brown mustard seeds
- 1 Tbwsp yellow mustard seeds
- 2 tsp cumin seeds
- 1 tsp whole peppercorns
- 1 Tbsp sea salt
- 3 T rapadura sugar (or honey/rice malt syrup)
- Optional: 2 cloves, 2 star anise, some nigella seeds, chillies/chilli flakes, fennel seeds, ground horseradish.
- Add onion and garlic to a large pot over medium heat with a little olive oil and fry off for one minute. Add spices and sautée for another minute.
- Add remaining ingredients, stir well to ensure everything is combined and bring to a simmer. Simmer on low for about 45 mins, adjust to taste.
- Store in glass jars in the fridge.