Sweet & Spicy Beetroot Chutney

By • January 22, 2016 0 Comments

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Author Notes: This all-natural indian-style chutney made with fresh beets, raisins, tamarind and spices is a deliciously balanced sweet & spicy condiment on crackers, breads, dosas or even eggs!Shuchi

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Makes 8oz jar

  • 1 large beetroot, peeled and cut into small cubes
  • 2 dried red chilies
  • 1 teaspoon panch phoran (indian 5 seed mix of cumin, nigella, black mustard, fenugreek and fennel seeds)
  • 1/2 teaspoon cumin powder
  • 4 tablespoons golden raisins
  • 3 tablespoons brown sugar
  • 1 tablespoon tamarind paste
  • 5-6 tablespoons light olive oil
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon salt
  1. Heat the oil in a deep bottomed pan. Add the chilies and panch phoran mix. Cook till the seeds begin to splutter.
  2. Add the ginger, cumin and sugar, and cook for a few more minutes.
  3. Add the tamarind paste, along with the beets, raisins, salt and 2 cups water. Cover and cook on medium-high heat till the beets are really tender, and most of the liquid has been absorbed (around 35-40 mins). Make sure the mixture is not completely dry. Add a little water if needed.
  4. Cool and blend till smooth. Store in an airtight container (will easily last up to a week)
  5. Enjoy this sweet & spicy chutney on crackers, breads, dosas, in salads or even over eggs!

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