Beetroot and apple relish

Once you try this beetroot and apple relish, you’ll never have apple sauce with your roast pork again! And it makes an attractive gift as it’s got such a gorgeous glossy purple colour

By Nici Wickes
  • 1 hr cooking
  • Makes 900 millilitre
  • Print


  • 1 kilogram peeled and grated beetroot
  • 3 granny smith apples, peeled and finely chopped
  • 1 large onion, finely chopped
  • 1 cup brown sugar, tightly packed
  • 2/3 cup balsamic vinegar
  • 1 1/4 cup white wine vinegar
  • 1 teaspoon mustard powder
  • 3 tablespoon lemon juice
  • 1 teaspoon salt


  • 1
    Place all the ingredients in a large saucepan and bring to a gentle boil, stirring until the sugar has dissolved. Lower the heat and simmer for 1 hour until the mixture is thick and the beetroot is tender.
  • 2
    Cool a little, then fill sterilised jars and cover them with lids. When cool enough to handle, screw the lids on tightly and wipe the jars clean.
  • 3
    Serve with roast pork or cold meats – it’s also lovely with crackers and cheese.


  • For years, I would stir my jams, chutneys and sauces to avoid them catching on the base of the pot (mostly to no avail!), then I discovered that greasing the bottom of the saucepan with butter or oil prevents most of the problem! - Don’t worry about staining your hands with beetroot juice. Wash your hands in cold water, not hot, and rinse. Using hot water opens the pores, allowing the colour to penetrate.

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