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Beetroot Relish

This vibrant pink relish will wow your taste buds!
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Ingredients
  

  • 1 kg beetroot
  • 500 grams onions
  • 2 cups sugar
  • 1 tsp cardamom
  • 5 cracks black pepper (5 cracks of the pepper mill)
  • 1 tsp salt
  • 500 ml malt vinegar (use white vinegar for a gluten free option)
  • 2 Tbsp cornflour (use. maize cornflour or ½ arrowroot for a GF option)

Instructions
 

  • Roughly clean, and top and tail the beetroot (cut the roots and stalk from the beetroot).
  • Place in a large pot and boil until the skin comes away. To test this use a pair of tongs to remove the veggie from the pot and press down with your thumb and move in a downward motion. The skin will just come away.
  • Carefully drain the boiling water and run until cold water. Remove all the beetroot skins. This process does stain your hands so you could wear gloves.
  • Use a food processor or a grater to grate the beetroot and onions, and place in to a large pot or jam pan.
  • Add the sugar, cardamom, pepper, salt and vinegar and simmer for 20 minutes.
  • Make a slurry of cornflour and vinegar (an additional 2 Tbsp of vinegar) and add to the relish. Simmer for an additional 5 minutes until the mixture thickens.
  • Steralise your jars and add the hot mixture in to the hot jars. Place on the lids (or cellophane covers) and allow to cool.