BEETROOT RELISH

A spicy relish ideal for Boxing Day. (Make in advance and keep in fridge)

  • 6 medium beetroots, peeled and sliced 1mm thick
  • 300ml red wine vinegar
  • 200g caster sugar
  • 1 tsp flaked chilli (or more if you like it really hot)
  • 15g peeled ginger, finely grated
  • 1tsp black mustard seeds
  • 4 sprigs fresh thyme plus extra for garnish
  • 2 bay leaves
  • 6 black peppercorns

 

Mix all  the ingredients in a large saucepan and add a teaspoon and a half of salt. Bring to the boil and stir to dissolve the sugar. Reduce the heat to low, and simmer for 40-50 minutes, stirring occasionally, until the beetroot becomes tender and the liquid is thick and reduced. Remove from heat and set aside.