INGREDIENTS

• 750g beetroot, peeled and coarsely grated
• 400g green apples, peeled, cored and chopped
• 1 onion, peeled and sliced
• 410ml white vinegar
• ½ cup lightly packed brown sugar
• ½ cup white sugar
• 2 tbsp lemon juice
• 2 tsp salt

METHOD

1. Place all ingredients in a large saucepan and stir over heat without boiling until sugars are dissolved.

2. Bring to the boil and allow the mixture to continue to boil, stirring often until the beetroot and the onion are tender (approx 30 minutes) and the relish is reduced and thickened.

3. Spoon immediately into hot sterilised jars. Seal tightly.

4. Leave for one month before eating to allow flavours to develop. Refrigerate after opening. This relish can be stored for up to 12 months in a cool dark place before opening.