How to make Beetroot and Caramelised onion relish

You will need:

750g Raw Beetroot (Raw, Peeled and Grated)

4 Onions (Chopped)

400ml Apple Cider Vinegar

300g Brown Sugar

1tsp Mustard Powder

1tsp Salt

2tbsp Oil

Method:

1. In a large saucepan; add your oil and onion, and over a low heat, cook for 15 minutes until softened.

2. Then add the vinegar, beetroot, sugar, mustard powder and salt and over a medium heat, cook for 30 mins. Until it has thickened.

3. Simply put into clean jars and leave to cool. If you put the lid on while the relish is hot it will keep an air tight seal. The chutney should keep for up to a 6 months unopened in a cool dry place and when opened keep refrigerated and use within a week.