04 January 2013,03:08 by
Ponmathi Srilekha.S

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Makes :
700 Grams

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Combine all the ingredients in a large saucepan. Bring slowly to the boil, then simmer for 30 minutes, stirring occasionally.
  • Spoon into pre-heated jars and cover at once with airtight, vinegar-proof tops.
  • Store in a cool, dry, dark place and leave to mature for 2- 3 months before eating.


  • 1 kg cooked beetroot, skinned and diced
  • 500 grams white cabbage, finely shredded
  • 75 grams fresh horseradish,
  • 15 ml mustard powder
  • 500 ml malt vinegar
  • 250 grams  sugar
  • Pinch of cayenne pepper
  • Salt and pepper

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