Sugar-Free Beetroot Relish
Bursting with earthy sweetness and vibrant color, this Sugar-Free Beetroot Relish is a healthy and flavorful condiment perfect for adding a gourmet twist to your meals. Made with freshly grated beetroot, crisp apple, and aromatic mustard seeds, this refined-sugar-free recipe relies on the natural sweetness of its ingredients, complemented by a tangy blend of cider and balsamic vinegars. Gently spiced with a hint of ground ginger and black pepper, it simmers to achieve a luscious, chutney-like consistency. Ideal for pairing with cheeses, sandwiches, or roasted meats, this relish is not only delicious but also a fridge-friendly option that can be preserved for up to two weeks. With just 20 minutes of prep and a focus on wholesome ingredients, this vibrant and versatile recipe caters to health-conscious food lovers seeking a guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams Fresh beetroot
- 1 large Red onion
- 1 large Apple
- 150 ml Cider vinegar
- 50 ml Balsamic vinegar
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Ground ginger
- 1 tablespoon Olive oil
- 150 ml Water
Instructions
Peel and grate the beetroot, then set aside. Be careful when handling beetroot as it can stain clothes and surfaces.
Finely chop the red onion. Peel, core, and grate the apple.
Heat the olive oil in a large saucepan over medium heat. Add the mustard seeds and ground ginger, cooking for about 1 minute until the seeds begin to pop.
Add the chopped red onion to the saucepan and sauté for about 5 minutes until the onion is soft and translucent.
Add the grated beetroot and apple to the saucepan, stirring to combine with the onion mixture.
Pour in the cider vinegar, balsamic vinegar, and water. Stir well.
Season the mixture with salt and ground black pepper, then bring to a boil.
Reduce the heat to low and let the relish simmer uncovered for 45-60 minutes, stirring occasionally, until the mixture thickens to a chutney-like consistency.
Remove the pan from the heat and let the relish cool to room temperature.
Transfer the cooled relish into sterilized jars and seal tightly. The relish can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 106.4 g | 39% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 74.9 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
