BEETROOT RELISH
4 beetroots
Small onion, chopped finely
Teaspoon cumin seeds
2 teaspoons of mustard seeds
Quarter of a cup of sugar
Third of a cup of cider vinegar
Tablespoon of balsamic vinegar
Rind and juice of one orange
Half a cup of water
Method: Peel the beetroots then grate them. In a large pan add the olive oil and onion. Heat for about five minutes then add cumin, mustard, stir then add beetroot, sugar and the rest of the ingredients.
Bring to the boil and cook for about 45 minutes. Cool then bottle. The relish will last for a month stored properly in the refrigerator.
