Beetroot & Ginger Relish:
This recipe uses pre-cooked beetroot.
The Balsamic vinegar adds depth and sweetness. Fills about 3 x 1lb jars.
- 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
- 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!