River Cottage

If you are using fresh uncooked beetroot, you need to get these on the boil and cooking. This will take several hours depending upon the size of beetroot. If you are using ready cooked beetroot, make sure they are not preserved in anything - just cooked in water.

Place onions, vinegar and sugar into a cooking pot and cook on a gentle heat for about 5 minutes until the onions soften.

Dice the beetroot into small chunks - remember this is going into jars so you don't want to make the pieces too large.

When the onions are softened, add in your diced beetroot and give it a cook stir, but be careful not to break up the beetroot chunks.

Bring mixture to the boil.

Add in curry powder and give it a cook stir.

Add in the cornflour/ water mix little by little until you achieve a thickish consistency. 

Pour into prepared sterilised jars, cover with wax paper and you are done!

This will keep for several months unopened in the pantry, but once opened store in a fridge as you would other pickles.