Beet Chutney

Name: Beet Chutney
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 9
Cuisine: Global
Ingredients: 2 inches diam 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

Beet Chutney is a gluten free and vegan condiment. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe makes 9 servings with 89 calories, 0g of protein, and 6g of fat each. From preparation to the plate, this recipe takes roughly 23 minutes. If you have onion, wine vinegar, water, and a few other ingredients on hand, you can make it.

Instructions

Heat olive oil in heavy medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes.

Ingredients you will need

Red Onion

Onion

Beet

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

Ingredients you will need

Water

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.

Ingredients you will need

Salt And Pepper