- 500 grams beetroot fresh, peeled and chopped into cubes
- 15 grams yellow mustard seeds
- 2 brown onions peeled 1/4
- 95 grams brown sugar
- 175 grams red wine vinegar
- 1 level teaspoon turmeric powder
- 1 level teaspoon coriander powder
- 1 level teaspoon Ground Cummin Powder
- 50 grams water
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Put mustard seeds into bowl, saute 2 minutes, speed 1, 100 degrees
Add beetroot, onions and garlic if using, chop 10 seconds, speed 5
Scrape sides of bowl
Add 95 grams of Red Wine Vinegar, water
Add the Turmeric, Coriander and Cummin and add chilli to taste
Season to taste
Cook 30 minutes, speed 2 Reverse
Scrape sides down
Cook a further 30 minutes, speed 2 reverse
Put into clean, sterilised jars, seal and store in a cool, dark place.
Garlic is optional and you can use any type of vinegar. I have used white wine vinegar as well. I made one batch with chilli and it was delicious!
If you want more of a Relish consistency decrease the second cooking time to 10 or 15 minutes. The further cooking gives a thick spread.
This is delicious with meat or on toast with Goats cheese and avocado or any combination you fancy. Enjoy!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.