Beet Chutney

Name: Beet Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 2 inches diameter beet, peeled, cut into 1/4-inch cubes; 1 pinch Pinch of cumin seeds; 2 teaspoons chopped peeled fresh ginger; 59 milliliters extra-virgin olive oil; 3 Tbsps raisins; 414 milliliters chopped red onion; 118 milliliters red wine vinegar; 3 Tbsps sugar; 118 milliliters water; 1 teaspoon yellow mustard seeds

You can never have too many condiment recipes, so give Beet Chutney a try. This recipe makes 9 servings with 89 calories, 0g of protein, and 6g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up raisins, onion, ginger, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Heat olive oil in heavy medium saucepanover medium heat.

Ingredients you will need

Olive Oil

Add chopped red onionand beet cubes. Cook until onion is tenderbut not brown, stirring frequently, about 8minutes.

Ingredients you will need

Onion

Beet

Add 1/2 cup water. Increase heat tohigh and boil until mixture is thick, about 5minutes.

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Water

Add vinegar, raisins, sugar, ginger,mustard seeds, and pinch of cumin seeds.Reduce heat to medium-low and simmer untilbeet cubes are tender and chutney is thick,stirring often, about 8 minutes. Season totaste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.

Ingredients you will need

Salt And Pepper