Directions:
- Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.45 Kcal (1794 kJ) | ||
| Calories from fat | 271.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.14g | 46% | |
|---|---|---|---|
| Sodium | 17.33mg | 1% | |
| Potassium | 373.88mg | 8% | |
| Total Carbs | 37.37g | 12% | |
| Sugars | 17.47g | 70% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 2.19g | 4% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 50.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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