Beet Chutney

  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:

extravirgin olive oil, red onion, diameter, water, red wine vinegar, raisins, sugar, fresh ginger, yellow mustard seeds, cumin seeds

Taken from www.epicurious.com/recipes/food/views/beet-chutney-355755 (may not work)

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