Beetroot & Ginger Relish

The second of 3 Beetroot Relish recipes uses a much wetter mixture, providing more ‘zing’ from the vinegar, raw beetroot and a higher proportion of apple.  The ginger provides the interest here, and is much more subtle than the chilli version!  This makes for my personal favourite of all 3 recipes.

Fills about 6 * 1lb jars


  •  500g raw Beetroot, peeled and diced
  • 275g Onion, finely chopped
  • 1kg Cooking Apple, peeled, cored & chopped
  • 2 tbsp finely grated fresh root Ginger
  • 75g Stem Ginger, finely chopped, plus a couple of tbsp of the ginger syrup that comes with it
  • 150g Golden Castor Sugar
  • 200g Soft Dark Brown Sugar
  • 1-2 tsp Sea Salt
  • 750ml Red Wine Vinegar
  • 1 tsp Ground Allspice


  • 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 60 minutes, stirring occasionally.
  • At first, the mixture seems very wet.  The mixture should thicken as the apple breaks down into the liquid
  • Taste and adjust seasoning – Stem Ginger, salt or sugar and stir well
  • Spoon into sterilized jars and seal
  • Should keep well for several months in a dark cupboard.  Once opened, store in the fridge


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