Spiced Beetroot Relish Food

SPICED BEETROOT RELISH

Steps:

• Put the vinegar and sugar into a medium pan and bring to the boil, stirring until the sugar is dissolved.
• Toast the nigella, cumin and cardamom seeds in a dry pan for 1-2 minutes until fragrant. Add to the vinegar along with the rest of the ingredients and bubble briskly for 40 minutes, stirring often, until thick. Leave to cool and thicken, then pour into sterilised jars (see Make Ahead).

SPICED BEETROOT RELISH {NATURALLY SWEETENED}

Steps:

• Place all ingredients in a saucepan. Simmer for about 15 - 20 minutes while occasionally stirring. You may mash the pears as they cook.
• After a while, beetroot will become somewhat gel-like.
• Turn off the heat and place in a 360-ml [12 oz] jar. Close the lid.
• Allow to cool before placing in the refrigerator.
• This beetroot relish will keep for a couple of weeks in the fridge.
• It's delicious served as a condiment with various savoury dishes, as a sandwich or wrap filler with tofu, tempeh, veggie sausages...

SPICY BEET RELISH

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 45-60 minutes or until tender. Remove from water; cool. Peel and shred beets., In a Dutch oven, combine sugar and vinegar; cook and stir over medium heat until sugar is dissolved. Stir in shredded beets, horseradish, salt, cayenne and pepper; bring to a boil., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. If desired, serve on baguette slices and sprinkle with lemon zest.

BEETROOT RELISH

Steps:

• In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.
• Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

SPICED BEETROOT & ORANGE CHUTNEY

Steps:

• 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 by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

SWEET SOUR BEETROOT RELISH

Steps:

• Heat a saucepan over moderate heat and add the butter, oil, onion, grated beets and whole chilies.
• Stir until butter has melted, then reduce heat to low, cover pan, and cook vegetables gently for 45 to 50 minutes until very tender.
• Add the sugar, vinegar, salt, and freshly ground black pepper, and stir to combine.
• Increase heat to moderate and cook mixture, uncovered, for another 10-15 minutes, stirring frequently.
• Continue cooking until the mixture is thick, with the consistency of jam, and there is virtually no liquid left in the pan.
• Remove and discard chilies, taste, and adjust seasonings if desired.
• Can be kept, covered, in the refrigerator for several days, and gently warmed before serving.