Step 1

Peel and process beetroot and onion in a food processor.

Step 2

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

Step 3

Add all ingredients to a large deep frying pan or large saucepan.

Step 4

Place over medium heat, cover and bring to the boil.

Step 5

Cook for 30 minutes or until the beetroot is soft and the liquid has reduced and thickened slightly.

Step 6

Pour into sterilised jars, seal and let cool.