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–+ servings

Habanero Beetroot Relish

5 from 1 vote
This is a taste sensation and can be used with any meat or cheese or vegetable, but probably not for dessert. Check the label, but the balsamic and red wine vinegar should be Gluten free.
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Prep Time 15 minutes
Cook Time 40 minutes
Bottling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 100 tbsp
Course: Condiment
Cuisine: Condiment
Calories: 26
Ingredients Equipment Method Nutrition

Ingredients
 
 

  • 1.25 kg beetroot peeled and grated (use gloves and cover bench well or be prepared for stained hands and a bit of a clean up )
  • 1 cup balsamic vinegar
  • 1 cup red wine vinegar
  • 2 cups brown sugar
  • 3 tsp cracked black pepper
  • 1 large or two small habaneros half grated/half whole
  • 1 red onion
  • 1 tsp salt

Equipment

  • Peeler
  • Chopping Board
  • Grater
  • Rubber gloves
  • Large saucepan
  • Wooden Spoon

Method
 

  1. Place all of the ingredients in a large saucepan over medium heat and stir until the sugar is dissolved.
  2. Increase the heat until boiling and cook until you have a syrup consistency. which should take 30-40 minutes.
  3. Remove the half habanero and dispose of (or eat it if your game).
  4. Pre heat oven to 160°c
  5. Wash 4-5 preserving jars in soapy water, rinse and place upside down on an oven tray in the oven for at least 15 minutes
  6. Time it so that the jars come out of the oven at same time you turn the heat off the beetroot
  7. Spoon relish into jars leave ½ cm at top
  8. Add lid tighten and invert until cool, lid should be pressed down for seal.

Nutrition

Calories: 26kcalCarbohydrates: 6gProtein: 0.2gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 35mgPotassium: 54mgFiber: 0.4gSugar: 6gVitamin A: 6IUVitamin C: 1mgCalcium: 7mgIron: 0.2mg

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