Beet Chutney

Name: Beet Chutney
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

10 ingredients

1 steps

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

Directions

1

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: