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Beetroot Relish

Beetroot Relish

This is my first time making any sort of preserve. It’s much easier than I imagined.

I know I said I might never cook beetroot again – now that I’ve found how good it is raw – but I made this at the end of last year. And I’ll definitely be making it again.

At the end of last year I started getting fruit and veg deliveries. It’s great. You don’t choose what you get you just get a box of fresh organic fruit and veg each week – kind of like a lucky bag. Beetroot seems to feature a lot so I decided to try something a bit different with it.

I’m not sure if there are any health benefits to relishes. I think they’re supposed to aid digestion. In any case this is a nice addition to a cheese sandwich and will liven up a veggie burger or a slice of nut-loaf. This relish contains beetroot, apples, onions, cider vinegar and ginger. The minerals of these ingredients should survive the pickling process.

So this turns out to be very easy and the only messy thing is the beetroot. Is beetroot ever not messy? I don’t think so. I’d advise wearing gloves when you peel and grate it because otherwise the stain it leaves on your hands takes ages to wash out fully. But it tastes good and it’s great for your health so I suppose we’ll forgive it.

Once the relish is cooked you place it into sterilized air-tight pots and leave it to … I don’t know what the word is – do what it needs to – for at least 5 weeks. And if you’re wondering how to sterilize your jars here’s how.

ingredients for beetroot chutney
Brown sugar, cider vinegar, Bramley (cooking) apples, beetroots, onions, garlic, nutmeg, ginger and ground cinnamon.
ingredients in pot
Add all the ingredients to the pot and put it on a high heat to boil. Then reduce to simmer.
adding raisins to chutney
After an hour of it simmering away I tasted it and worried that the taste of vinegar was too strong so I add a good fistful of a raisins-sultanas-cranberries mix.
ready for potting
Having simmered for 2 hours in total it’s ready for potting.
pot of beetroot chutney
A pot of beetroot relish. This recipe make about 5 of these little pots. Once it’s potted, leave for at least 6 weeks to work its magic. – Worth the wait.

Get the full recipe here >>

More Relish recipes from around the web

Sweet Beetroot Relish from Paleo Princess

This  beetroot relish is made with some chilli and mustard seeds added in so as well as being tangily sweet you can bet it packs a nice spicy little kick too. I’ll have to give it a go. I’ll probably add some ginger though – I love ginger.

Food & Wine’s Eggplant & Pepper Relish with Skirt Steak Grilled Portobello Mushroom

OK the recipe does say to serve with steak but this would obviously go great with grilled mushrooms – and that would make it vegan. And it sounds so tasty – and healthy! What more could you want?

Another nice thing about this recipe is it’s made in 12 minutes, no stewing, no leaving for weeks for the ingredients to their stuff – just roast your eggplant (aka aubergine) and whizz it up in food mixer with the rest of the ingredients. Oh I do love convenience health food.

Genius Kitchen’s Sweet Tomato Chutney

This does require stewing and potting but it sounds totally worth it. You stew the tomatoes in red wine with some sugar, salt, garlic, ginger and cayenne pepper. I really want to give this a go. I love spicy sweet tomato relish. Think I’ll leave out the almonds though.

Trial & Eater’s Homemade Sweet Pickle Relish

I want to try this – well because it sounds tasty but also – because it sounds like you can make it and either use it straightaway once it’s cooled or you can leave it for a few weeks to do thing relishes do. And now I want to make up a batch of it and try one straightaway and leave the other for a few weeks to see what happens…

It’s made with cucumber, bell pepper, onions and the usual relish ingredients. Sounds good.

Genius Kitchen’s Zesty Zucchini Relish

This recipe for a courgette relish has wasabi in the vinegar solution. So this must have a real kick to it. Could be great with black bean burgers and a calming layer of mashed avocado, maybe? This sounds very different anyway. The only thing I’d leave out is the green food colouring.