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.
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Did you know beetroot leaves are edible? Yes sir! The young ones can be eaten raw, and as they get older it is advisable to cook/sauté them as you would do with spinach. Packed with vitamins and other nutrients, 1 medium beetroot – leaf, stalk & root et all helps boost immunity, fight infections, lower blood pressure and increase red blood cells. Aren’t those enough reasons to add it to your next meal?
And if you cook it like I did, you won’t care how healthy it is. You’ll just want more.
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"The fault was mine, I'd held it wrong
Made an incision, while humming that song,
And it bled and bled, all over the counter it bled
Luscious, sweet, a river of red,
There was no turning back, the damage had been done
It was now in two, once a wholesome one,
I sighed, someone had to pay for this pain
So I tossed it all up, and created a salad insane!"
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“A little red wonder
Beets are here to stay..”
