Bon Appétit (November 2009)
If our Jellied Cranberry Sauce was a country club debutante, and our Nutty Cranberry Relish was the same girl with messy hair and artsy jewelry, then this Beet Chutney is that girl's wild and worldly best friend, the one who used to get drunk and dance on tables but now has shaved her head and joined an ashram.
We loved this chutney! It would make an excellent substitute for cranberry sauce if you want to shake things up a little this Thanksgiving.
Because it features beets rather than cranberries, this chutney has a deeper, richer, earthier flavor. The red wine vinegar and the raisins lend an exotic feel to the dish. And the ginger, mustard seeds and cumin -- all of which we used in greater quantities than the recipe suggests -- further heighten the enticingly foreign "otherness" of this chutney.
If you really want to wow your guests this Thanksgiving, we recommend this Beet Chutney. It might even have you dancing on the table!
(This photo: Bon Appétit)
- 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 tablespoon raisins
- 3 tablespoons sugar
- 2 teaspoons chopped peeled fresh ginger
- 1 teaspoon yellow mustard seeds
- Pinch of cumin seeds
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 Can be made 1 week ahead. Cover and chill.