Making chutneys and relishes is not something I’ve done a whole lot of, so I was quite excited when I made beetroot relish! This is the second batch and I’m happy to report that both have been a success. To cut out refined sugar I have replaced sugar with xylitol and a little maple syrup. I think you could easily reduce the quantities of each of these by up to a half if you’re after a less sweet relish.
Beetroot relish is perfect on a hamburger, condiment to a perfectly cooked steak, chicken or even a little tossed in a salad.
Beetroot Relish (Refined Sugar Free)
Author: Annabel
Category: Beetroot Relish
Ingredients
- 4-5 (500g) beetroot
- 1 onion
- 1 green apple
- 1 heaped tsp golden paste (optional)
- ½ cup (110g) balsamic vinegar
- ½ cup Apple Cider Vinegar
- ½ lemon - juiced
- ¾ cup xylitol
- ¼ cup maple syrup
- 1 tsp cinnamon
- 1 tsp salt
- pepper
Directions
- Thermomix Instructions:
- Peel & quarter beetoot, onion and apple. Chop sp7/5 sec.
- Add remaining ingredients and cook on Varoma/ sp1/ 30 mins with the cap removed and basket resting on top.
- Regular instructions:
- Peel beetroot, apple and onion.
- Grate beetroot & apple.
- Dice onion.
- Place all ingredients in a large saucepan over a med-high heat. Bring to the boil then simmer over med heat for about 30 mins. Stir occasionally.
- Remove from heat and store in glass jars in the fridge.
Here is what it looks like just after it’s been chopped:
And with my fussiest eater who was happy to pose for a photo but is unlikely to eat it!!
Could you make this with only the maple syrup as not a fan of sweetness.
Hi Tammy,
I play around with sweetness levels in my cooking all the time. Should be fine although I wonder if not having the xylitol may mean it doesn’t thicken as much. If you give it a go, I’d love you to reply and let us know.
Annabel
How long does this last for?
I’m so sorry Karie, I’ve only just seen your comment – many months later!! I’m assuming this reply is way too late but it should last a week or 2 in the fridge.
Annabel 🙂