Dressings & Marinades

Beet Chutney

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  • 1/4 cup extra-virgin olive oil
  • 1-3/4 cups chopeed red onion
  • 1 2- inch diameter beet, peeled and cut into 1/4-inch cubes
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 3 Tbsp raisins
  • 3 Tbsp sugar
  • 2 tsp chopped peeled fresh ginger
  • 1 tsp yellow mustard seeds
  • Pinch cumin seeds


  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.
  2. 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.
  3. Season to taste with salt and pepper. Cool completely. Can be made 1 week ahead. Cover and chill


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