Recipe information
Yield
makes about 1 1/2 cups Servings
Ingredients
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
tablespoon raisins
3
tablespoons sugar
2
teaspoons chopped peeled fresh ginger
1
teaspoon yellow mustard seeds
Pinch of cumin seeds
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
One serving contains the following: (2 tablespoons) Calories (kcal) 76.2 %Calories from Fat 56.6 Fat (g) 4.8 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 8.1 Dietary Fiber (g) 0.8 Total Sugars (g) 6.4t Net Carbs (g) 7.3t Protein (g) 0.5 t