Beetroot & Ginger Relish:

Beetroot & Ginger Relish:

This recipe uses pre-cooked beetroot.

The Balsamic vinegar adds depth and sweetness.  Fills about 3 x 1lb jars.

Find:

  • 1kg Beetroot, pre-cooked and in those plastic packets/bags
  • 1kg onion, chopped
  • 2 tbs capers, chopped
  • 5 small (UK) cloves of garlic, according to taste.  Go on…. use more!
  • 2 apples, cored & diced
  • 1tbsp Olive Oil
  • 100g Golden Castor Sugar
  • 50g Soft Dark Brown Sugar
  • 50ml Red Wine Vinegar
  • 2 pinch (at least) ground cinnamon
  • 2 pinch (at least) ground cloves
  • 100ml Balsamic Vinegar

Method

  • Coarsely grate/dice the onions, apple and chop the cooked beetroot, keeping it separate.
  • Heat the olive oil in a pan and gently sweat the onion & apple for around 20+ minutes before adding all of the remaining ingredients except the chopped beetroot
  • Bring to the boil, stirring to dissolve the sugar, adding the chopped beetroot when the mixture is at boiling point.
  • Stir well until back to boiling point.
  • Turn the heat down and simmer gently for 2 hours, stirring quite often – don’t abandon it and piss off down t’pub………
  • After 2 hours, the relish/chutney should be very thick, perhaps resembling pickled red cabbage, but without too much liquid content. If it is too liquid, leave it to simmer on a very low heat  with the lid off until it is as you want it – it won’t hurt at all so long as you don’t allow it to burn (so you STILL can’t piss off down t’pub!).
  • Spoon into sterilized jars, top with a paper preserving disc and seal.
  • It needs to mature/season/improve/fester for 6 months. Definitely a top shelf chutney.
  • Should keep well for several months (even a couple of years) in a dark cupboard. Once opened, store in the fridge.
  • Make it in November one year and use it for Xmas the following year, as it perks up tired turkey a treat when it has matured!

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