Jamie Oliver Beetroot Relish

This beetroot relish. It’s not just a condiment, it’s—well, it’s a whole moment. Tangy and sweet with a raw, earthy pulse that clings to your tongue and stays there. I made it on a Saturday. Late afternoon. The light outside was pink and low and this thing simmering on the stove made the whole place smell alive. Inspired by Jamie Oliver, of course. But it ended up being its own creature.

Ingredients Needed

• 3 big beets, knobbly and stained your fingers red
• 1 red onion, chopped fine but not obsessively
• 2 apples, tart ones if you can… cored and diced
• A good 2 or 3 tablespoons of fresh ginger, chopped tiny
• 3/4 teaspoon sea salt, maybe a pinch more if you’re bold
• 1/4 cup sugar, white or golden
• 1/2 cup apple cider vinegar, the kind with the mother if you’ve got it
• 1/2 cup plain old water

How To Make Jamie Oliver Beetroot Relish

1. Get your hands into it: Grate those beets on the coarse side of a box grater. Messy? Yep. Worth it. They’ll look like rubies scattered across your cutting board. Throw ’em in a big heavy pot.
2. Toss in the apples. Ginger. Onion. That first whiff when the ginger hits? Almost spicy, makes your nose twitch. Now pour in the water, the salt, sugar, vinegar. Give it a stir—don’t overthink it.
3. Bring the whole mess to a boil. Lid on. Let it do its thing for a good 30 minutes. Low heat after the first bubble. You’ll hear it, trust me. That soft, wet blurp of something transforming.
4. Then—lid off. Keep it going for another 10 to 15. You want it to thicken, not dry out. Stir a bit here and there. It’ll darken, deepen. If it smells like pickled jam and forest floor, you’re doing it right.
5. Kill the heat. Maybe drain a bit of liquid if it’s too soupy. Taste. Adjust. Spoon it hot into jars. Watch the steam fog the glass. It feels like something your grandma might’ve made if she’d known about ginger.

Why I Love This Recipe

Honestly, It surprised me. I made it thinking it’d be a side note. Just something to go with grilled chicken. But it landed on the table like—bam. Everyone kept reaching for it. I kept catching little drips on the edge of the jar. There’s something wildly nostalgic about it. But also totally new. Like an old sweater with a bright pink lining.

Recipe Tips

• Grate like you mean it. The coarse side. Let it be a little rustic.
• Want more tang, Throw in another splash of vinegar. No rules.
• Too sharp, A tiny squeeze of honey softens the edges.
• Try a pinch of clove or even cinnamon if you’re feeling bold and autumnal.
• Don’t skip the jar step… hot relish into clean jars seals the magic.

How To Store This Jamie Oliver Beetroot Relish

• At Room Temperature: Only during the meal. This isn’t shelf-stable. Don’t leave it out hoping for the best.
• In the Fridge: Pop it in a clean jar with a tight lid. It’ll keep about two weeks. The flavors get better by day two, oddly enough.
• In the Freezer: Yup, freeze it. Use containers that won’t crack. Lasts around three months. Label it—otherwise it becomes mysterious purple goo.
• Reheating: Low and slow in a pan. Or in the microwave, short bursts. Stir in between. It should steam gently, not hiss.

Let’s Answer a Few Questions! (FAQs)

What’s actually different between beetroot relish and chutney?
It’s texture, mostly. Relish has more bite. Chutney’s softer, smoother, sweeter. Relish feels rawer, less polished.

Why does it taste bitter?
Might be your beets. Older ones get weirdly sharp. Or maybe you cooked it a bit too long. Taste as you go next time.

Too sour?
Easy fix—more sugar. Or honey. You can even stir in a grated carrot. Seriously.

It’s too watery—help?
Uncover and simmer more. Don’t rush it. If you really must, stir in a little cornstarch slurry. But only as a last resort.

Nutrition Facts (per serving)

• Calories: 40
• Carbs: 8.7g
• Protein: 0.5g
• Fat: 0.5g
• Sugar: 6.8g
• Fibre: 1.5g
• Sodium: 21.9mg

Try More Recipes:

• Jamie Oliver Huevos Rancheros
• Jamie Oliver Chicken Satay
• Jamie Oliver Carrot And Swede Mash