Beetroot Relish

1 tbsp butter
4 large onions, peeled and sliced
850g can Sliced beetroot , cut into julienne
1 tsp cumin powder
1 tsp ground coriander seed
3 tsp mustard seeds
¼ cup white vinegar
3/4 cup brown sugar, loosely packed

1. Heat butter in a large saucepan and sauté onions for 5 minutes until soft and translucent. Add beetroot and juice, cumin, coriander,mustard seed, vinegar and brown sugar then mix well.
2. Reduce heat to a slow simmer, cover saucepan and allow to cook for 20 minutes. After this time, remove lid and stir marmalade. Increase the heat slightly and cook for a further 10 minutes or until marmalade has reduced to a syrupy texture and caramelised.
The choice is yours - I smooth the mixture with a stab blender at this stage but this is not necessary.
3. Check seasoning and spoon into sterilised airtight jars. Allow to cool, then store in the refrigerator. Keeps well for up to 4 weeks.


Serving Size: Serves 20 - 1 Tbs servings