Beet Chutney Recipe

Inspired by Richmond Station

Time30m

Serves4

(250ml)

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Frequently paired with

The best thing to pair and share with Beet Chutney

Selected to serve

THE PHOQUIRI

Kikori, Ancho Reyes Verde, pho-syrup, lime

spicy · herbal · sweet

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Ingredients

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Chutney Ingredients

2 cups Beets, cooked and peeled

1 cup Onion, finely chopped

1 tbs Ginger, grated

2 cloves Garlic, minced

1 tbs Vinegar (apple cider or white)

1 tbs Brown sugar

1 tsp Cumin seeds

1 tsp Celtic sea salt

to taste black pepper

to taste Red chili powder

Method

Chutney Preparation

Cook the Beets

If you haven't done so already, cook the beets until tender, then peel and chop them.

Sauté the Aromatics

In a pan, heat a little oil over medium heat. Add the chopped onion and sauté until translucent. Add the grated ginger and minced garlic, cooking for another minute until fragrant.

Combine Ingredients

In a blender or food processor, combine the cooked beets, sautéed onion mixture, vinegar, brown sugar, cumin seeds, salt, black pepper, and red chili powder.

Blend

Blend until smooth, adjusting the seasoning with additional salt, pepper, or sugar to taste.

Store

Transfer the chutney to a jar and refrigerate. The flavors will develop over time, and it can be stored for up to two weeks.