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, idlis or even eggs!
For a recent event, I served this chutney with kale paniyarams (pan fried semolina cakes - pics below) and the guests licked off every last bit. Truly versatile, and fast becoming a must-have condiment in my kitchen.
Ingredients (makes one 8oz jar)
1 large beetroot, peeled and cut into small cubes
2-3 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
Method
Heat the oil in a deep bottomed pan. Add the chilies and panch phoran mix. Cook till the seeds begin to splutter. Add the ginger, cumin and sugar, and cook for a few more minutes.
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.
Cool and blend till smooth. Store in an airtight container (will easily last up to a week)
Leave a comment and let me know how you enjoyed this delightful chutney!
