Beet Chutney

2 tablespoons extra-virgin olive oil

1 cup chopped red onion

1 pkg. Melissa's Steamed Beets, cut into 1/4-inch cubes

1/2 cup water

1/2 cup red wine vinegar

3 tablespoons raisins

3 tablespoons sugar

1 tablespoon Melissa's candied ginger, chopped fine

1 teaspoon yellow mustard seeds

Pinch of cumin seeds

Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Stir in beet cubes and water. Increase heat to high and boil until mixture thickens, about 5 minutes. Add remaining ingredients. Reduce heat to medium-low and simmer until chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Refrigerate until ready to use. Can be made 1 week ahead. Cover and chill.

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