Beet Chutney

Name: Beet Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
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 recipe with 6 servings. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 133 calories, 0g of protein, and 9g of fat. Not a lot of people really liked this condiment. A mixture of diam beet, wine vinegar, water, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

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