Lunch

Caramelised onion and beetroot relish

A sweet and sticky caramelised onion and beetroot relish that is perfect for burgers and sandwiches.
caramelised onion and beetroot relish
4 Cup
1H

Ingredients

Method

1.Heat oil in large saucepan; cook onion, stirring, about 15 minutes or until onion is softened and caramelised.
2.Add remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 30 minutes or until beetroot is tender and relish is thick.
3.Spoon hot relish into hot sterilised jars; seal immediately. Label and date jars when cold.

Wear disposable gloves when peeling beetroot as it will stain your hands. Store relish in a cool, dark place for at least three weeks before opening. Refrigerate the relish after opening.

Note

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