Beetroot Relish

Written by  //  January 5, 2013  //  Chutneys, Recipes  //  1 Comment

Beetroot Relish I found this Yotam Ottolenghi recipe before Christmas and bookmarked it for trying out. It can be eaten warm or cold. I served it warm with gammon then the rest went into the fridge to be eaten later with cold meats. I thought it was much nice after sitting for a few days. I enjoyed it and will make it again especially as beetroot is one of my favourite vegetables, it’s supposed to be good for the blood.


Beetroot Relish


  • 6 medium beetroots peeled and slice 1mm thick (I used a mandolin)
  • 300ml red wine vinegar
  • 200g caster sugar
  • 1tsp chilli flakes, more if you like it really spicy. I like spicy but this amount was fine for me.
  • 15g peeled ginger, finely grated
  • 1tsp black mustard seeds
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 6 Sichuan peppercorns


  1. Mix all the ingredients in a large pan and add 1 1/2 tsp salt.
  2. Bring to the boil and stir to dissolve the sugar.
  3. Reduce the heat to low and simmer for 40-50 mins stirring occasionally.
  4. The relish will be ready when the beetroot is tender and most of the liquid has been reduced to a sticky consistency and will be almost gone.


One Comment on "Beetroot Relish"

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    jenniferataylor January 6, 2013 at 17:54 · Reply

    I tried this and it was lovely.

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