Eat Seasonally with MyChef- Spiced beetroot relish


300ml red wine vinegar
300g caster sugar
½ tsp nigella seeds
½ tsp cumin seeds
Seeds from 2 cardamom pods
2 long red chillies, deseeded and finely chopped
2 bunches beetroot, peeled and grated on a box grater
30g finely chopped fresh ginger
2 large banana shallots, sliced
3 garlic cloves, finely chopped
Pared zest ½ orange
1 tsp sea salt