I remember my grandma making this Spiced Beetroot Relish when I was a child. It was always such a treat to eat! The vibrant red color and zesty flavor were so inviting. This recipe has been passed down in our family for generations, and I’m so excited to share it with you.
This Spiced Beetroot Relish is the perfect condiment to liven up any dish. Try it on sandwiches, burgers, or even just on its own as a dip. The possibilities are endless! And trust me, once you try this delicious relish, you’ll be hooked for life.
This slow-cooked recipe takes a bit of time, but it’s worth the wait. The end result is a thick, rich relish that is packed with flavor. The secret ingredient in this recipe is the spice blend. A combination of cloves, cinnamon, and allspice gives this relish its signature flavor. If you can’t find allspice, you can substitute with nutmeg or ginger.
Ingredients
- 500g beetroot, roasted* instructions below
- 1 tablespoon oil
- 1 teaspoon yellow mustard seeds
- 1 onion, chopped
- 1 tablespoon oil
- 3/4 cup-1 cup white or brown sugar
- 3/4 cup water
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cinnamon
- 4 tablespoons apple cider vinegar
- 2 teaspoons salt
Instructions
- To roast the beetroot, clean it and place it in a cast iron pot or a pot with a lid. Drizzle with oil and roll them in the oil to coat before baking for 1 hour to 1.5 hours (depending on the size of the beetroot).
- Start by peeling the beetroot, then chopping it into quarters. If you’re using a food processor, process until you have a rough, grated texture. You can also grate raw beetroot, although cooking time on the stovetop will be longer.
- Toast the seeds in a dry pan over medium to high heat for about 8 minutes, or until fragrant and slightly golden. Pour a little oil into a saucepan on the stove and turn up the heat without adding any oil.
- The mustard seeds will begin to pop. Reduce the heat to medium, add the onion and mustard seeds, and fry until translucent.
- In a saucepan, combine the sugar, water, allspice, cinnamon, vinegar, salt and beetroot. This will take only 15-20 minutes to cook since the beetroot is already roasted.
- If you’re using raw, grated beetroot, monitor the texture closely. It will probably need to cook for 30-40 minutes. Simmer it with the lid off so that any excess liquid can evaporate (you can keep a little bit of syrup in if desired).
- Preheat the oven to 350 degrees Fahrenheit. Place jars and heatproof lids in the oven for ten minutes. While still hot, use oven mitts or thick tea towels to remove and ladle the relish into jars.
- Then, tight fit lids on very tightly and upturn for 10 minutes.
- After that, turn right side up and press down on the “bubble” lid so the seal depresses.