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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Ingredients
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1
large beetroot, peeled and cut into small cubes
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2
dried red chilies
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1 teaspoon
panch phoran (indian 5 seed mix of cumin, nigella, black mustard, fenugreek and fennel seeds)
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1/2 teaspoon
cumin powder
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4 tablespoons
golden raisins
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3 tablespoons
brown sugar
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1 tablespoon
tamarind paste
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5-6 tablespoons
light olive oil
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1 teaspoon
fresh ginger, grated
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1 teaspoon
salt
Directions
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Heat the oil in a deep bottomed pan. Add the chilies and panch phoran mix. Cook till the seeds begin to splutter.
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Add the ginger, cumin and sugar, and cook for a few more minutes.
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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.
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Cool and blend till smooth. Store in an airtight container (will easily last up to a week)
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Enjoy this sweet & spicy chutney on crackers, breads, dosas, in salads or even over eggs!
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