METHOD Grate the beetroot finely and put in a saucepan with the onions, sugar, peppercorns and salt. Add chilli to taste, using a second chilli if a spicier spread is desired.
Cover with the vinegar and bring to the boil.
Add coriander. Boil for 20-30 minutes until the beetroot is cooked and the mixture is thick.
Spoon into clean hot jars and seal if not required immediately.