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.