Sweet Sour Beetroot Relish
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
1 1/2 cups
ingredients
- 4 ounces thinly sliced onions (110g)
- 5 ounces peeled and grated raw beets (150g)
- 2 dried red chilies
- 1⁄2 ounce butter (15g)
- 1 tablespoon extra virgin olive oil
- 4 teaspoons superfine sugar (a little more if beets are large)
- 2 tablespoons sherry wine vinegar
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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