Beet Chutney

Name: Beet Chutney
Yield: 4 servings
Ingredients: 1 1/4 cup extra-virgin olive oil; 1 1 3/4 cups chopped red onion; 1 1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes; 1 1/2 cup water; 1 1/2 cup red wine vinegar; 1 3 tablespoons raisins; 1 3 tablespoons sugar; 1 2 teaspoons chopped peeled fresh ginger; 1 1 teaspoon yellow mustard seeds; 1 Pinch of cumin seeds

From the kitchen of Carly

Jewel-toned beets meld with caramelized onions, warming spices, and a sharp vinegar bite to create a chutney that's both sweet and tangy. Serve alongside roasted vegetables, grains, or soft cheeses for instant depth.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup extra-virgin olive oil
11 3/4 cups chopped red onion
11 2-inch-diameter beet, peeled, cut into 1/4-inch cubes
11/2 cup water
11/2 cup red wine vinegar
13 tablespoons raisins
13 tablespoons sugar
12 teaspoons chopped peeled fresh ginger
11 teaspoon yellow mustard seeds
1Pinch of cumin seeds

Instructions

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.