Beetroot + Orange Relish

Makes : approx. 4 cups relish

Ruby red relish, sharp and sweet and lightly spiced – perfect for burgers.

Ingredients:

• 250 grams finely diced or grated red onion
• 1 tablespoon olive oil
• 500 grams grated raw beetroot
• 1 cup plus 1 tablespoon (250 mls) apple cider vinegar
• juice and zest of one orange
• 1 and 1/4 cups (250 grams) raw sugar
• 1/2 cup (70 grams) raisins
• 2 teaspoons salt
• 1 teaspoon chilli paste (optional)
• Spice bag containing:
  • 1/2 cinnamon stick, smashed
  • 1 bay leaf, torn up
  • 1/2 teaspoon szechuan peppercorns
  • 1 teaspoon black peppercorns

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Medium stainless steel saucepan
• Box grater
• 4 to 5 half cup jars with non-reactive lids

Directions:

First of all prep your jars. Wash them thoroughly in hot soapy water and rinse them clean. Dry the outsides and place the jars into the oven at 120C (250F). Leave them there while you do everything else.

Put the lids in a heatproof bowl or jug and set it on a folded tea towel next to the stove.

Finely dice or grate the onion and pop it into your saucepan with the oil. Sautee it gently over a low heat until it’s soft. I am not a fan of pieces of onion and I get frustrated when they don’t cook down at the same rate as the other components of a chutney so I like to grate them. Just beware of tearing up. I luckily wear contacts so appear much more stoic in onion related situations.

While the onion is cooking, grate the beetroot and prepare your spice bag. In bag or square of muslin combine the cinnamon stick, bay leaves and peppercorns. Tie it tightly with cotton string.

When the onion is soft add all the other ingredients to the pot and simmer gently over a medium heat. We are cooking the relish until the liquid reduces and you can pull a wooden spoon through it and it will leave a clear track for a second before closing over. There will still be some loose liquid and that’s ok. It will absorb into the chutney as it ages. This will take a while – between 30 and 45 minutes. Retrieve the spice bag and discard.

Boil the jug. Pour boiling water over the lids. If you are using seals and bands you only need to do this with the seals. Turn off the heat under the relish and get your jars out of the oven. Place them on the folded towel.

Fill the jars with relish leaving about 5mm (1/8 inch) clearance at the top. Using a paper towel dipped in boiling water wipe the rims of the jars so they are clear of any drips. If you leave any stray bits on there the jars won’t seal properly. Seal the jars with their lids and leave them to cool completely.

Wipe the outside of the jars and label with the contents and date. If you can leave the relish for a week or two before diving in. I know it’s tough – burgers are waiting..

Cook’s Notes:

• If you don’t like one of the spices you can leave it out, and if you like things a bit spicy then add some chilli.
• If you aren’t a fan of chunky onion pieces you can grate the onion before sauteeing it so it breaks down more quickly and leaves you with less crunchy onion bits in the finished relish. If you like the chunks just dice the onion and carry on.
• If you are going to scale this recipe up I recommend getting some minions in to help you grate the beetroot unless you have a food processor with a grating disc!

 – Properly sealed in sterilised jars this relish will keep on the pantry shelf for 6 to 9 months. Refrigerate after opening – 

Adapted from In a Pickle by Jill Brewis.

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