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  • 1 tablespoon olive oil
  • 1 brown onion
  • 2 long chillies (heat to suit)
  • 3 cloves garlic
  • 3 cm ginger
  • 3 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons salt
  • 1 teaspoon Garam Marsala
  • 1 kg beetroot (peeled & grated)
  • 1 cup apple cider vinegar
  • 500gm packet Jam Setting Sugar


Heat oil in deep saucepan over medium heat and add onion, chillies, garlic and ginger. Stir until well combined and cook for about 8 minutes or until soft.

Stir in cumin, coriander, salt and Garam Masala and cook for about 2 minutes until aromatic.

Add beetroot and vinegar, stir until combined. Continue heating until mixture comes to the boil , then reduce heat to low and simmer for 30 mins until beetroot is tender.

Add the sugar and bring the mixture back to the boil, then simmer for 10 mins until mixture thickens, when it is then ready to spoon into warm sterilised jars.