A recipe from Sarah Raven. This should be eaten within a couple of months and be kept in the fridge once opened.
Ingredients
- 500 g squash peeled and coarsely grated
- 300 g raw beetroot coarsely grated
- 300 g red onions finely sliced
- 1 tbsp freshly grated ginger
- 2-3 garlic cloves finely chopped
- 1 red chilli deseeded, finely chopped
- 1 tsp ground cumin
- 1 tsp cumin seeds dry-fried
- Juice and grated zest of 2 limes
- 250 g soft brown sugar
- 400 ml cider vinegar
Servings:
Instructions
- Put all the ingredients into a large, heavy-based stainless-steel pan and gently bring to simmering point. Simmer, stirring occasionally, for about 30-45 minutes, until the liquid is reduced and syrupy.
- Allow to cool slightly, then spoon into sterilised jars.
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