Beetroot relish

Name: Beetroot relish
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2 1/2 cups
Ingredients: 2 teaspoons brown mustard seeds; 1 tablespoon coconut oil (see Notes); 1 onion, finely chopped; 500g cooked beetroot, coarsely grated; 1/4 cup (55g) coconut sugar (see Notes); 1/2 cup (125ml) maple syrup; 1 cinnamon quill; 1/2 teaspoon ground allspice; 1/3 cup (80ml) balsamic vinegar

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35m

45m

2 1/2 cups

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This relish would also make a fabulous gift.

2 teaspoons brown mustard seeds
1 tablespoon coconut oil (see Notes)
1 onion, finely chopped
500g cooked beetroot, coarsely grated
1/4 cup (55g) coconut sugar (see Notes)
1/2 cup (125ml) maple syrup
1 cinnamon quill
1/2 teaspoon ground allspice
1/3 cup (80ml) balsamic vinegar

Method

1.

Toast mustard seeds in a saucepan over medium heat for 1 minute or until fragrant and starting to pop. Add the oil and onion, then cook, stirring, for 1-2 minutes until onion is softened but not coloured.
2.

Add the remaining ingredients and 2 tsp salt, and stir to combine. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for 30-40 minutes until reduced and thickened. Set aside to cool. Store in an airtight container in the fridge for up to 1 month.