beetroot relish and carrot chutney
by Daphne Lambert
Beetroot relish 1kg raw beetroot, peeled and coarsely shredded 2 red onions finely sliced 500ml cider vinegar 500g rapadura sugar 2 tbsp grated ginger 3 garlic cloves crushed
1 chilli finely diced 1 teaspoon cumin zest and juice 2 oranges 2 apples cored and coarsely grated
Place all the ingredients into a large stainless steel preserving pan, with enough water to just cover the beetroot Bring to the boil, reduce the heat and simmer for an hour until thick and syrupy. Bottle into warm, sterilised jars and store in a cool dark place, once opened store in the fridge.
2 tsp mustard seeds
1 tsp cumin seeds 1 tsp nigella seeds 2 red onions finely sliced 500g carrots, coarsely grated 2 bramley apples grated 4 - 6 garlic cloves, finely diced 1 - 2 chillies, seeded or not, finely diced chunk of ginger grated 1 tsp cardamom seeds crushed 300ml apple cider vinegar 200g demerara sugar level tsp sea salt
In a large pan lightly cook for 1 minute the mustard, cumin and nigella seeds. Add the remaining ingredients along with 200ml water.
Gently simmer, stirring frequently, for about an hour, until the liquid has nearly all evaporated. Spoon the chutney into sterilised warm Kilner type jars, fasten the lid and store in a cool dry place. Once open store in the fridge.