BEET CHUTNEY
Provided by Marlena Spieler
Categories Sauce Ginger Side Thanksgiving Vegetarian Low Cal Vinegar Raisin Beet Healthy Low Cholesterol Persimmon Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 1/4 cups
Number Of Ingredients 10
Steps:
- 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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Samuel Nkhoma
[email protected]This chutney is a bit too sweet for my taste, but I can see how it would be a good condiment for grilled meats.
Jiguur A
[email protected]I'm not a big fan of beets, but this chutney is actually really good. The sweetness of the beets is balanced out by the tanginess of the vinegar.
comfortable choices
[email protected]This chutney is a great addition to any charcuterie board.
Sharon Melville
[email protected]I love this chutney! It's so versatile and can be used in so many different ways.
Best Chidinma
[email protected]This chutney is a great way to add a little something extra to your meals. It's also a great way to use up leftover beets.
Muhammad Khuzaima Kamran
[email protected]This chutney is easy to make and so flavorful. I love the pop of color it adds to my dishes.
Cryptic
[email protected]I've made this chutney several times now, and it's always a hit. It's the perfect condiment for grilled meats, roasted vegetables, or even just a simple cheese and cracker platter.
Oggy Gaming
[email protected]This chutney is a great way to use up leftover beets. It's also a delicious and healthy addition to any meal. I love the combination of sweet and tangy flavors.
David Mihai
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The chutney turned out amazing. It has a wonderful depth of flavor and a beautiful color. I served it with grilled chicken and rice, and it was a hit with my family.
Sarju Ali
[email protected]This beet chutney was an absolute delight! The flavors were perfectly balanced, with a hint of sweetness, a touch of tang, and a subtle spice. The chutney was also incredibly easy to make, and it came together in no time. I'll definitely be making th