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