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Beetroot relish

Mustard seeds add a pungent punch to this delightful beetroot relish made with a mixture of balsamic and white wine vinegar.

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  1. Blend the beetroot and onion together in a food processor or blender. Set aside.

  2. Heat a little oil in a covered frying pan and fry the mustard seeds until popping. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.)

  3. Add all the ingredients and 125ml/4fl oz water to a large deep frying pan or large saucepan. Place over a medium heat, cover and bring to the boil.

  4. Cook for 30-60 minutes, or until the beetroot is soft and the liquid has reduced and thickened to the desired consistency.

  5. Remove any excess liquid with a ladle as necessary, and remove the clove. Pour into sterilised jars, seal and let cool.

Recipe Tips

Store this chutney in the fridge and eat within a week.

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