Name: Beetroot relish
Yield: 12 servings
Cuisine: Accompaniment
Ingredients: 6.00 beetroot; 30.00 ml oil; 5.00 ml black mustard seeds; 5.00 ml fenugreek; 4.00 green chillies deseeded, chopped; 1.00 fresh ginger peeled, chopped; 1.00 garlic cloves, chopped; 6.00 curry leaves fresh; 5.00 ml chilli powder or cayenne pepper; 5.00 ml turmeric; 1.00 asafoetida pinch; 15.00 ml vinegar; 15.00 ml sugar; 5.00 ml salt

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Ingredients (14)

6.00	beetroot
30.00 ml	oil
5.00 ml	black mustard seeds
5.00 ml	fenugreek
4.00	green chillies — deseeded, chopped
1.00	fresh ginger — peeled, chopped
1.00	garlic — cloves, chopped
6.00	curry leaves — fresh
5.00 ml	chilli powder — or cayenne pepper
5.00 ml	turmeric
1.00	asafoetida — pinch
15.00 ml	vinegar
15.00 ml	sugar
5.00 ml	salt

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Method:

Remove the beetroot tops and wash beetroot well.
Place on stove in a large pot of cold water and boil until soft; about 20 to 30 minutes.
When cool, peel beetroot and grate coarsely. Set aside.
Heat 30 ml oil in a large pan. Add mustard seeds and fenugreek.
When seeds begin to pop, add chilli, ginger, garlic and curry leaves. Cook until golden brown.
Mix in chilli powder, turmeric and asafoetida and sauté for three minutes.
Then stir in beetroot; coat with spices.
Add vinegar, salt and sugar, and cook for 10 minutes.
Drizzle with oil, tossing to coat well.
Store in sterilised jars.
Serve with curries and on reduced-fat cheese sarmies.
Makes 500 to 750 ml

NUTRITION PER PORTION (20 g)
Energy: 62 kJ, Carbohydrates: 1 g, Protein: 0,05 g, Fat: 1 g