Beet Chutney

November 17, 2020

Try this chutney alongside turkey and more as a festive alternative to cranberry sauce.

Ingredients

1 tablespoonneutral oil, such as canola

2 tablespoonsunsalted peanuts

1 clovegarlic, smashed

1/2 inchginger, grated

1-2green chilies or 1/2 jalepeño (adjust to taste)

1/2 teaspooncumin seeds

1 cupchopped or grated beets

1/4 cupcilantro

salt, to taste

lemon juice, to taste

Preparation

1. Heat 1 teaspoon oil in medium sautè pan. Once hot, add peanuts, garlic, ginger, and chilies to pan. Lightly fry and stir constantly until peanuts are golden brown. Add cumin seed and toast 1 minute, or until fragrant. Remove ingredients from pan and set aside to cool completely.

2. Wipe pan clean and return to heat. Heat 2 teaspoons oil in pan and add beets. Sautè 2 minutes if shredded, or 4-5 minutes if chopped, until beets begin to discolor and soften. Once softened, remove from heat.

3. Add peanut mixture, beets, and cilantro to food processor. Add salt and lemon juice to taste. Pulse until desired consistency is reached. Adjust seasoning accordingly and serve chilled or room temperature.