Two glass jars of homemade chrain with a silver spoon lying beside them.

Homemade chrain is a simple but transformative side for gefilte fish, rich meats like brisket and nearly anything else that needs a kick.

Two glass jars of homemade chrain with a silver spoon lying beside them.

I make chrain for Pesach. It's easy with a food processor, and the results are glorious. I'll never buy it again. Double or triple the quantities, if you wish.–Ruth Joseph and Simon Round

Chrain FAQs

What is chrain?

What's chrain, you ask? It's a heck of a memorable condiment traditionally found on the holiday table come Passover and, in eastern Europe, Easter. Its bracing robustness is most terrific alongside rich dishes such as deviled eggs, gefilte fish, and roasted hen, although it also works admirably as a dip with crudités. Depending on the precise proportion of ingredients that the cook chooses, the condiment's characteristics are either that of a magenta beet relish spiked with a touch of horseradish or a clear-the-sinuses horseradish paste with a tinge of pink—suit yourself, tweaking and tasting as you make it. Lurking in some of your minds is no doubt the question, Why make it when I can buy it? In response, we have only to quote LC recipe tester and chrain aficionado Sema Stein: "Although a veteran chrain user, this was the first time I have made it myself. The result was delicious with a serious bite to it. I must say, it is the best chrain I have ever had." Tasting, it seems, is believing.

Can I freeze chrain?

While this recipe doesn't result in an enormous amount of chrain, you may have some leftovers. Your best bet is to put it in an airtight container in the fridge – it should last about a week. And yes, you can also freeze it, but be aware it may lose some of its pungency in the process. If you elect to use the freezer option, we recommend spooning your chrain into an ice cube tray, then popping the frozen chrain-sicles into an airtight Ziploc-type bag and storing it in your freezer until you're ready to use it again.

Homemade Chrain

Two glass jars of homemade chrain with a silver spoon lying beside them.

Homemade chrain is a simple but transformative side for gefilte fish, rich meats like brisket and nearly anything else that needs a kick.

Ruth Joseph and Simon Round

Prep 15 mins

Cook 45 mins

Total 1 hr

24 servings (2 cups total)

16 kcal

  • 3 medium beets unpeeled but scrubbed
  • One (1- by 3-inch) piece fresh horseradish peeled and roughly chopped, or more to taste (may substitute prepared horseradish to taste)
  • 2 tablespoons cider vinegar (or substitute balsamic vinegar)
  • 1 tablespoon olive oil
  • 1 1/2 to 2 teaspoons salt
  • 1 to 1 1/2 teaspoons granulated sugar
  • 1 garlic clove peeled (optional)

  • Place the whole, unpeeled beets in a large saucepan and add enough water to cover. Bring to a boil and cook until tender, 30 to 45 minutes.

  • Drain the beets and rinse them under cold running water until they're cool enough to handle. Using your fingertips, slip off the skins. Then coarsely chop the beets. (You should have about 4 cups, give or take a little.)

  • Place the chopped beets along with the remaining ingredients in a food processor and process until the desired consistency. (Consider adding the smaller amount of salt and sugar for starters, then toss in more if desired.) Taste and adjust the amount of horseradish accordingly. Cover and refrigerate the chrain for up to 1 week.

Serving: 1.5 tablespoons Calories: 16 kcal (1%) Carbohydrates: 2 g (1%) Protein: 1 g (2%) Fat: 1 g (2%) Saturated Fat: 1 g (6%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 164 mg (7%) Potassium: 72 mg (2%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 7 IU Vitamin C: 1 mg (1%) Calcium: 4 mg Iron: 1 mg (6%)

Recipe Testers' Reviews

Originally published March 21, 2013

Recipe © 2013 Ruth Joseph and Simon Round. Photo © 2013 Isobel Wield. All rights reserved. All materials used with permission.

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