Spiced beetroot relish

Name: Spiced beetroot relish
Yield: Makes about 800g
Cuisine: British recipes
Ingredients: 300ml red wine vinegar; 300g caster sugar; ½ tsp nigella seeds; ½ tsp cumin seeds; Seeds from 2 cardamom pods; 2 long red chillies, deseeded and finely chopped; 2 bunches beetroot, peeled and grated on a box grater; 30g finely chopped fresh ginger; 2 large banana shallots, sliced; 3 garlic cloves, finely chopped; Pared zest ½ orange; 1 tsp sea salt

Published: 7 Jan 16
Updated: 18 Mar 24

Test kitchen approved

The perfect accompaniment to cheese, this beetroot relish is a great recipe to make and give to your host.

Makes about 800g
Hands-on time 25 min, simmering time 40 min

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Ingredients

300ml red wine vinegar
300g caster sugar
½ tsp nigella seeds
½ tsp cumin seeds
Seeds from 2 cardamom pods
2 long red chillies, deseeded and finely chopped
2 bunches beetroot, peeled and grated on a box grater
30g finely chopped fresh ginger
2 large banana shallots, sliced
3 garlic cloves, finely chopped
Pared zest ½ orange
1 tsp sea salt

Method

Put the vinegar and sugar into a medium pan and bring to the boil, stirring until the sugar is dissolved.
Toast the nigella, cumin and cardamom seeds in a dry pan for 1-2 minutes until fragrant. Add to the vinegar along with the rest of the ingredients and bubble briskly for 40 minutes, stirring often, until thick. Leave to cool and thicken, then pour into sterilised jars (see Make Ahead).

Recipe from November 2015 Issue

Nutrition

Nutrition: per serving

Calories: 17kcals
Protein: 0.1g
Carbohydrates: 4.1g (4.1g sugars)
Fibre: 0.1g
Salt: 0.1g

delicious. tips

Will keep for up to 2 months in sealed sterilised jars. (To sterilise jars, wash well in warm soapy water, rinse, then dry in a low oven – about 120°C – upside- down on a clean baking tray.) Store chutney in a cool dark place.

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