Sunday, 13 January 2008

Beetroot relish

I can't remember who asked me over a week ago for the link to this recipe, but here it is again and also have reproduced the recipe for those who can't get the link to work.

Yummy Beetroot Relish
Chef: Leanne Arfuso
In a Pickle's Leanne Arfuso makes relishes and chutneys an artform.
Beetroot is easy to grow and in this relish, delicious to eat!

You need:
1 kg beetroot – raw, peeled and grated
750 ml white vinegar
Bring to the boil in a wide mouthed pan. Cover and simmer for 10 min.
1 kg cooking apples - peeled, cored and grated
500 g onions – chopped
5 garlic cloves - diced
1 tbsp ground ginger
1 ½ tsp Spanish paprika
1 ½ tsp ground cinnamon
500 g brown sugar
Method:Bring mixture back to the boil, stirring until sugar has dissolved.
Simmer uncovered 1 ½ hours or until relish has thickened.
Stir vigorously every 10-15 minutes, more often as the vinegar cooks down.
Bottle into warm clean, dry, sterilized jars.
Screw clean, sterilized lids into place while still hot.
Although bottles can be recycled, lids should always be new with every batch of pickles, chutney or relish.

This recipe makes about 4 jam sized jars of relish :)


The Tin House said...

Lis, it was me - thanks a lot. I'll pull up the rest of the crop tomorrow and start grating....actually, I'll throw them in the food processor and hope for the best!

Lis said...

Lisa - I did mine in the food processor, no way was I going to grate them by hand - too messy and too hard! Let me know what you think of the finished product :)