Spicy Beetroot Relish

After a brief foley into growing our own beets, we promptly realised our fist-sized beets were no match for the local veg store’s bowling-ball-esque specimens. So after leaving the shop with a box full to match our harvest, we set about making Beetroot Relish.

Beetroot Relish

Beetroot Relish

Needs

3 kg beetroot (peeled & finely grated in a food processor)
2 kg onions (peeled & food processed)
1 kg granny smith apples (peels & food processed)
80g garlic (minced)
4 tablespoons ground ginger
3 tablespoons of mustard seeds (black)
3 tablespoons of salt
3 tablespoons balsamic vinegar
1 tbsp cardamom powder
1 tsp cinnamon
1 tsp coriander powder
1 tbsp coriander seeds (crushed)
1 tsp cayenne pepper (optional)
1 tsp ground cloves
1 tbsp white pepper
1.5 kg sugar
3 bottles Ezy Sauce
Raisins (optional)
A heavy dose of punk rock tunes from the Bronx
 
Deeds
Crank tunes, don gloves, peel beets.
Finely grate beetroot (do this in a food processor or you will be bored stiff after 10 mins- and note: coarse grating setting is too chunky).
Add all to a large pot (or three medium ones like I had to).
Cook for an eternity (approximately 6 hours) on a low stovetop setting (1 on a light pan, 2-3 on a heavy cast iron pan).
Sterilize glass jars (in the oven at 200C for 10 mins) and scoop mix into them
Eat with reckless abandon with eggs, steak, quiches, and even pies!

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