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Nutrition Facts
Serving Size 1 (83g) Recipe makes 12 servings The following items or measurements are not included below: 2 cups silver beet
Calories 160
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 198mg		8%
Potassium 284mg		8%
Total Carbohydrate 40.8g		13%
	Dietary Fiber 1.0g	3%
	Sugars 37.8g
Protein 0.7g		1%
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Silverbeet (Chard) Relish for Duck and Other White Meats

Recipe #264692 | 50 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Peter J
Nov 10, 2007

I was cooking duck and saw the idea of serving with rhubarb relish which sounded nice, but then realised what I thought was rhubarb in the fridge was really silverbeet / chard. I decided to go ahead with the relish anyway and adjust everything to give it a slightly more tart taste that goes really well with a rich meat like duck. I haven't tried yet but think it would also be good with chicken and pork if you prefer a relish that is not so sweet. It is up to you how you chop the onion and silverbeet, I normally don't go too far because I like the texture of a few pieces of vegetables showing.

SERVES 12 -24 (change servings and units)

Ingredients

2 cups silver beet, chopped (chard)
3 medium onions, chopped
1/2 cup tomato paste
1 cup malt vinegar
2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions

1
If you are planning to store in a jar sterilize before starting.
2
Mix all ingredients well in a saucepan and start cooking over medium heat until it starts to boil.
3
Reduce heat to medium-low and continue cooking around 30 minutes more stirring occasionally until desired consistency. You want it to continue bubbling but not boil and froth up.
4
Remove from heat for 10 minutes or so to cool, transfer to jar and store in fridge. I find relish is always nicer cooled so worth doing a bit in advance even if you are preparing the same day.

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Featured Reviews for This Recipe

From: Elmotoo

On Jun 30, 2009

This didn't end up as I expected...it was more of a sauce than a relish. BUT IT WAS DEEEELICIOUS!!! I used chard stems, 1 large onion that yielded 2c & followed directions better than usual. It was still very liquidy after 30 minutes of rollicking simmer so I chilled it, hoping it would thicken up. Nah. But it was tremendously sweet-sour delicious over our grilled chicken & everybody LOVED it. THE PICKY ONE put some over her sauteed swiss chard, too. Made just in time for the 6/09 Aussie swap.