Beetroot, caraway and horseradish relish

  • 10 mins preparation
  • 1 hr cooking
  • Makes 4 Cup
  • Print


Beetroot, caraway and horseradish relish
  • 2 teaspoon caraway seeds, crushed
  • 4 large fresh beetroot (beets) (800g), peeled, grated coarsely
  • 1 medium red onion (170g), chopped coarsely
  • 2 large green-skinned apples (400g), peeled, cored, chopped coarsely
  • 2 clove garlic, crushed
  • 1 3/4 cup (430ml) red wine vinegar
  • 1 cup (220g) white (granulated) sugar
  • 1 teaspoon coarse cooking salt (kosher salt)
  • 20 gram (¾-ounce) piece fresh horseradish, peeled, grated


Beetroot, caraway and horseradish relish
  • 1
    Tie seeds in muslin. Combine muslin bag with beetroot, onion, apple, garlic, vinegar, sugar and salt in large saucepan.
  • 2
    Stir over high heat (without boiling), until sugar dissolves. Bring to the boil then reduce heat and simmer, (uncovered), stirring occasionally, about 40 minutes until relish is thick.
  • 3
    Stir in horseradish. Discard muslin bag. Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.


Granny Smith apples are best for this recipe.

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