Beetroot & Chilli Relish

The first of 3 Beetroot Relish recipes, in my quest to make this amazing vegetable last through the winter months and into next season!  My beetroot relish experiment uses different combinations and proportions of ingredients and different cooking methods to try and establish the best relish recipe!

This recipe uses an orange beetroot, ‘Burpees Golden’, which contrasts really well with the chopped chilli.  There’s no reason why you can’t use a normal purple beetroot – the flavours are very similar.

Top tip – Chilli can be sliced into really fine rings if you freeze it first.  Leave in the seeds and adjust the number of chillies to suite your taste, but don’t try to make this too mild – chilli complements beetroot really well, and you want to make the most of both.  I use a medium heat chilli – a Cayenne type

Fills about 5 * 1lb jars


  •  1 kg Beetroot, cooked and diced
  • 500g Onion, finely chopped
  • 250g Cooking Apple, peeled, cored & diced
  • 300ml Cider Vinegar
  • 3/4 tsp Salt
  • 2 tsp Mustard Seed
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Allspice
  • 125g White Sugar
  • 6 Red Chillies, finely sliced into very thin rings


  • Throw all of the ingredients into a pan (not aluminium) and bring to the boil, stirring to dissolve the sugar
  • Turn the heat down and simmer gently for 30 minutes, stirring occasionally.  The mixture should thicken
  • Taste and adjust seasoning – chilli, salt or sugar and stir well
  • Spoon into sterilized jars and seal
  • Leave for a week or so for the best flavour to develop
  • Should keep well for several months in a dark cupboard.  Once opened, store in the fridge

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