Beet Chutney
06/29/19

beet-chix
Fresh and flavourful, this condiment makes a lovely topping for  grilled or poached chicken breast.
1½ tbsp / 22 mL oil
½ tsp / 2 mL black mustard seeds
¼ tsp / 1 mL cumin seeds
1 star anise
1 bay leaf
¼ tsp / 1 mL fenugreek seeds
⅔ cup / 150 mL finely chopped onion
1 tsp / 5 mL grated ginger
1 to 3 green hot peppers, seeded (if desired) and finely chopped
¼ tsp / 1 mL salt
2 cups / 500 mL grated beets (pack down beets to measure)
⅓ cup/75 mL coconut or palm vinegar (4% acidity) or ¼ cup / 60 mL cider or rice vinegar (5% acidity)
2 tbsp / 30 mL palm or cane sugar
⅓ cup / 75 mL water
2 tsp / 10 mL lemon juice
2 tbsp / 30 mL each chopped fresh mint and coriander
In saucepan, heat oil over medium heat; add mustard and cumin seeds, star anise and bay leaf and fry until mustard begins to change to a greyish colour and seeds begin to pop. Stir in fenugreek and fry for 10 seconds, then add onion, ginger, hot peppers and salt; sauté until onion is softened. Stir in beets, vinegar and sugar, increase heat and bring to a boil; stir in water, return to boil, then simmer over medium heat until beets are soft and only a few spoonfuls of liquid pools at bottom. Scrape into bowl; let cool. Before serving, remove star anise and bay leaf and stir in lemon juice, mint and coriander.

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