Beetroot Relish

Just wondered if anyone had a beetroot relish recipe similar to that of Barkers beetroot relish? It's so delicious, but expensive so I thought I'd have a go at making some.

Chef_babytears, Jun 10, 4:45 am

Not sure what barkers beetroot relish tastes like. I have a beetroot chutney recipe that I make in batches. I taste better over time as it marinates. The longer it sits the better it tastes. You can adjust flavourings as you like. This makes a small amount. Try it first.

Beetroot Chutney/relish
375g fresh grated beetroot
230g finely chopped onions
1/8 tsp ground pepper
1 ½ tsp ground all spice
½ tsp ground cloves
¼ cup currants
1 tsp salt
1 ¼ cup soft brown sugar
180ml apple cider vinegar or any vinegar
Juice and rind of 1 orange
1 or 2 large granny smith apple peeled and grated

Add all of the above in a pot and bring to a boil
Turn heat down to low and simmer for half an hour stirring every now and then

Add 1 TBS of corn flour mixed in a little vinegar to the beetroot mixture.
Stir well and cook for further 10 minutes.
Bottle in sterilized jars.

Chef_marcs, Jun 10, 5:27 am

Thank you so much, that looks like a great recipe. Will definitely give this a go

Chef_babytears, Jun 10, 6:54 am

And another recipe, I haven't tried this, and recipe says nothing about bottling.

Beetroot Chutney

1kg beetroot cooked and peeled
500gr onions, peeled
300gr sugar
1.5 litres white wine vinegar
2 tsp mixed spice
3 chillies (or to taste) finely chopped
salt to taste
2 Tbsp maize cornflour
2 Tblsp water

Process beetroot and onion in food processor with vinegar until smooth.
Pour into heavy based pot and add remaining ingredients.
Bring to boil and simmer gently for 20 minutes.
Check seasoning.
Mix cornflour and water to a slurry and stir some into the mix to thicken and give it a glaze. You may not need all the slurry.

Chef_rainrain1, Jun 11, 11:36 pm

1½ kg raw beetroot diced
3 onions, chopped
3 apples, peeled and grated
zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
700ml red wine vinegar
700g sugar

In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.

While the chutney is cooking, prepare your jars . Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot.

Chef_lythande1, Jun 12, 2:52 am

some keepers here, so **bump**

Chef_autumnwinds, Aug 31, 11:09 am