Beet Chutney

sauce ginger side thanksgiving vegetarian low cal vinegar raisin beet healthy low cholesterol persimmon bon appétit kidney friendly vegan pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Marlena Spieler

Makes 2 1/4 cups

Source

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 tablespoons raisins

3 tablespoons sugar

2 teaspoons chopped peeled fresh ginger

1 teaspoon yellow mustard seeds

Pinch of cumin seeds

Method

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.