Beetroot relish makes a great accompaniment to cured meats, terrines, pates, pork, sausages, game meat, poached fruit and cheese.
Portions: 1 litre relish
Preparation: 10 minutes
Cooking: 20-30 minutes
- 1kg raw beetroot, peeled and grated
- 500g caster sugar
- 500ml cider vinegar
- 1 dried chilli
- Beetroot Relish:Place all the ingredients in a saucepan over a moderate high heat. Stir the mixture until the sugar has disolved. Reduce the heat to moderate and leave the Relish to simmer for 1-1 1/2 hours until the liquid has evaporated. You should have a thick and sticky relish.
- Place the relish into sterilised jars. Store the relish in a cool place. Once opened refrigerate and use within the week.