Beetroot and Ginger Relish May 04 2017

It's beetroot and ginger season! So now is the time to make this yummy relish. We like to use every bit of the beetroot - we use the root and stems in this relish, the leaves are great thinly sliced through a salad and you can use the skins for natural dyeing.


1/3 cup of oil

1kg beetroot with stems

500g onions thinly sliced

500g cabbage thinly sliced

100g ginger finely grated

3 teaspoons coriander seeds ground

2 cups red wine vinegar

1 cup sugar

1 teaspoon salt

2 teaspoons ground pepper


Remove the leaves (and save for a salad), wash the stems well and thinly slice. Peel and grate the beetroots. Sauté the stems and onions in oil until soft and translucent. Add coriander and ginger and sauté until fragrant.

Add the grated beetroots and cabbage and stir well. Add the vinegar, sugar, salt and pepper into the pot. Cook on low heat until the relish has thickened slightly but there is still liquid in the bottom of the pan. This will take up to 45 minutes.

While the relish is cooking, you need to sterilise your jars. Follow these instructions. 

Carefully take jars out of the oven using sterilized tongs or a jar clamp and place on the bench. Let cool for a minute or two. Spoon the relish into jars, packing tightly to release the liquid. The relish needs to be covered in its own juices.

Wipe the rim of the jar with a clean paper towel, seal immediately and leave to cool. Store in the fridge for 6 months or heat process for 10 minutes for a shelf life of up to 2 years.