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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion. After Thanksgiving, serve this chutney with lamb. Ingredients:
1/4 cup extra-virgin olive oil |
1 3/4 cups chopped red onion |
1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes |
1/2 cup water |
1/2 cup red wine vinegar |
3 tablespoons raisins |
3 tablespoons sugar |
2 teaspoons chopped peeled fresh ginger |
1 teaspoon yellow mustard seeds |
pinch of cumin seeds |
Directions:
1. 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.
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