Eat Well

Meals with a relish, chutney or sauce

Beetroot Relish for Fritters

Recipe / Jacqueline Alwill

If you’re a fritter lover, then this beetroot relish is definitely going to up your fritter game. Make it in advance so it’s ready for your next breakfast or brunch. Plus, this recipe stores well in the fridge for a month.

Makes: 1½ cups

2 tbsp extra-virgin olive oil
½ medium brown onion, peeled & grated
1 beetroot, peeled & grated
1 medium red apple, cored & grated
1 tsp mustard seeds
1 tbsp chopped fresh dill
2 tbsp maple syrup
2 tsp apple-cider vinegar

Place olive oil and onion in small saucepan, cover and cook for 3–4 mins.

Add remaining ingredients. Bring to boil, reduce heat and simmer for 30 mins.

Cool completely and serve with your favourite fritters.

Tomato Chutney for Grazing Boards

Recipe / Jacqueline Alwill

The concept of chutney is often placed in the time-consuming “too hard” basket but this really isn’t the case. If you have some tomatoes and an apple on hand, you can more or less whip together a quick and juicy chutney for grazing boards, meats, burgers and sandwiches in no time. I love serving ours with haloumi, rocket and flatbread for a fabulous starting platter to share with friends.

Makes: 1½ cups

1 tsp extra-virgin olive oil½ medium brown onion, peeled & finely diced⅓ cup coconut or rapadura sugar 500g tomatoes, diced½ tsp mustard seeds¼ cup apple-cider vinegar1 red apple, cored & diced100g sultanas

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