Thursday, August 25, 2016

Beet Chutney

For the uninitiated, chutney, from the East Indian word chatni, is a spicy condiment, sometimes chunky, sometimes smooth, containing fruit, sometimes nuts, vinegar, sugar, and a wide variety of spices. It can be hot or mild, depending upon your tastes, and is an excellent accompaniment to curried dishes. But you don't have to be a fan of curry to enjoy this delicious relish. I like to serve it with ham, roast chicken or turkey, and pork. I have also been known to whir it in the food processor along with a healthy amount of Duke's and make a piquant chutney mayonnaise, a wonderful topping for a turkey sandwich, and when stirred into chicken salad can perk up even the weariest of chickens.

 This recipe is a snap to make, particularly if you buy Melissa's steamed beets. The worst (and messiest) part about dealing with beets is the cleaning and cooking. All of that is done away with here. What could be easier?
Beet Chutney
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
1 8-oz. pkg.
Melissa's Steamed Baby Beets, cubed
1/2 cup water
1/2 cup red wine vinegar
3 tablespoons raisins
3 tablespoons sugar
1 tablespoon
Melissa's organic ginger, chopped fine
1 teaspoon yellow mustard seeds
Pinch of cumin seeds
Pinch of cinnamon

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.

3 comments: said...

First on all Pattie, I must tell you that Melissa's needs to be sponsoring your fabulous recipes using their products! Second, I have never tried beets, shhhhh, can you believe it? My mother used to serve beets all the time, and as a child it totally grossed me out and I've never really run into them since. This chutney might just change all that! It is so pretty, and I love your suggestions of adding it to mayo...I know beets are a super food, I need all the help I can get! That's hilarious about perking up the weariest of chickens ha ha!

Jessica Pelasky said...

What a neat recipe! :)

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!

Marilyn Lesniak said...

Congratulations! Your post was my feature pick at #OverTheMoon this week. Visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon.