Beet Chutney

Ingredients for Beet Chutney

• 60ml extra-virgin olive oil

• 425ml chopped red onion

• 1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes

• 120ml water

• 120ml red wine vinegar

• 3 tablespoons raisins

• 3 tablespoons sugar

• 2 teaspoons chopped peeled fresh ginger

• 1 teaspoon yellow mustard seeds

• Pinch of cumin seeds

How to make Beet Chutney

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 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.