Makes about 5 cups and can be stored for up to 2 months. Refrigerate after opening.

750 g beetroot
1 brown onion
2 cups balsamic vinegar
1 cup water
3 teaspoons yellow mustard seeds
2 cups sugar
2 cloves or pinch ground cloves
5 cm piece orange rind
Sea salt and cracked pepper

1. Peel and process beetroot and onion in a food processor.

2. In a covered frying pan, fry mustard seeds in a little oil.

3. Add all ingredients to a large deep frying pan or large saucepan. Place over medium heat, cover and bring to the boil. Cook for 30 minutes or until the beetroot is soft and the liquid has reduced and thickened slightly. 

4. Pour into sterilised jars, seal and let cool. 

 Recipe by Mike Husada