I had a number of different recipes that I wanted to post (creating a jumble of possibilities) but decided not to post any of them, instead, making do with this quick beetroot relish. It’s the end of summer and the time of year when I start thinking about using the surfeit of summer produce to make home-made sauces and relishes. Another summer has come and gone and once again, I’ve thought about and rejected the idea of making my own tomato passata.
I feel like if you’re going to go to the trouble to make your own passata, you need to go the whole hog and make enough for yourself and a couple of other families to last an entire year. The idea of just using a few kilograms of tomatoes and making a a couple of litres – that would be gone in a flash – is too depressing, but this grand scale of passata making, requires quite a bit of specialist equipment: an electric or manual food mill, a huge drum to boil the bottles of passata, a big gas ring, a heap of bottles and a bottle capper… as well as boxes and boxes of fresh tomatoes. It’s a community or extended family enterprise and though I’d happily jump on board somebody else’s passata making bandwagon, the thought of the organising a big passata-making working bee in the heat and humidity of February leaves me feeling limp and exhausted.
In contrast, this beetroot relish requires a low level of commitment, but still gives you a nice, warm and cosy D.I.Y. feeling, like you’re sticking it, in your own small way, to the industrialised, capitalist food complex. It’s quick to make, keeps for about a month in the fridge, goes excellently with potato cakes, veggie burgers on a cheese board, as an Indian relish, or just about anything else you can think of… and it’s beetroot! So you know it’s good for you.
Note: This recipe calls for coconut oil and coconut sugar but these can replace with another oil and sugar. I used rapadura sugar for this batch, which worked really well.
Adapted from Delicious
- 2 teaspoons of mustard seeds
- 1 onion, finely chopped
- 1 tablespoon of coconut oil
- ¼ cup coconut sugar
- 500 grams of beetroot, cooked (I bake my beetroot) and coarsely grated
- 2 teaspoons of salt
- ⅓ cup balsamic vinegar
- ½ cup (125ml) maple syrup
- 1 cinnamon quill
- ½ teaspoon ground allspice
- Heat oil, toss mustard seeds in and cook until they pop. Add onion and cook until translucent, but not colored, for about 1–2 minutes.
- Add remaining ingredients – beetroot, maple syrup, vinegar, allspice and cinnamon and mix well. Bring to a simmer and cook for about 30–40 minutes, stirring occasionally until thickened.
- Allow to cool and store in the fridge in a sealed jar for up to a month.