500 gm grated beetroot
1 tablespoon oil
1 teaspoon yellow mustard seeds
1 cup white or brown sugar
1 chopped onion
¾ cup water
¼ teaspoon allspice
¼ teaspoons ground cinnamon
4 tablespoons apple cider vinegar
2 teaspoons salt
Grate beetroot, heat saucepan and put in mustard seeds, adding oil after they have started to pop.
Turn heat down to medium, add chopped onion and fry with mustard seeds until translucent.
Add sugar, water, allspice, cinnamon, vinegar, salt and beetroot – stir to combine.
This will cook quite quickly – about 15 to 20 minutes. Then pour in hot, sterilised jars.