Ingredients for Sweet Sour Beetroot Relish
- Onions
- Raw Beets
- Dried Red Chilies
- 2 tablespoons butter
- Extra Virgin Olive Oil
- Superfine Sugar
- Sherry Wine Vinegar
- Salt And Pepper
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How to Make Sweet Sour Beetroot Relish
- Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1 medium onion, finely chopped, 2 cups grated baby beetroot (about 4-6 baby beets), and 2-3 whole dried chilies.
- Cook, stirring occasionally, until the butter melts. Reduce heat to low, cover, and simmer gently for 45-50 minutes, or until the beetroot is very tender.
- Stir in 1/2 cup granulated sugar, 1/4 cup red wine vinegar, 1 teaspoon salt, and freshly ground black pepper to taste.
- Increase heat to medium and cook uncovered, stirring frequently, for 10-15 minutes, or until the mixture thickens to a jam-like consistency with minimal liquid remaining.
- Remove and discard the chilies. Taste and adjust seasonings as needed.
- Cool completely before storing. Refrigerate in an airtight container for up to a week. Gently warm before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
96g
Fat
30g
Carbs
11g
