Beet Chutney


4 medium beets
2 tsp canola oil
1 tbs minced fresh ginger
3/4 tsp minced serrano or other hot green chiles, or to taste
1/2 tsp salt
1 tbs minced cilantro
1.5 tsp red or white wine vinegar
1+ tsp lime juice
1/4 tsp cayenne powder

Wash and peel the beets.  Put them in a small pan (such as a breadpan), with perhaps a quarter-inch of water and 1 tsp of the oil. Salt lightly Cover the pan tightly with aluminum foil.  Cook in a 400 degree oven until the beets are soft, somewhere from 30 to 60 minutes.  When the beets are done, remove from the pan. When they are cool enough to handle, chop them into 1/8 or 1/4 inch cubes.

Combine the beets with all the other ingredients.  Add additional salt, chile, lime juice, vinegar, and cayenne to taste.


- This recipe is a close adaption of one in Alice Waters' Chez Panisse Vegetables (Harper Collins, 1996).
- If the chilis you use are very hot, start with a small amount, perhaps 1/2 tsp.

Last update: May 30, 2010