I had some beets and I saw a chef make beet chutney on Food Network TV. I usually don’t do Food Network TV recipes so I looked up other vegetable chutney recipes and got ideas on how to make the dip a little more complex. I have to say this came out amazing. You will want to try this. It came out so good that I will in the future use this as a filling in pastry or another creation. This is NOT an authentic Indian chutney recipe but is Indian Inspired. Serving size may differ. This make around 8 small servings.

Ingredients for around 8 small servings

1 lb beets – peeled and cut into 1/2 inch cubes

1 medium sized red onion – diced

2 red hot peppers – minced

2 bay leaves

2 branch curry leaves

2 Tablespoons dark brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon fenugreek

1/2 teaspoon nigella (also called black cumin seeds)

1/2 teaspoon cumin seeds

1/2 teaspoon brown mustard seeds

5 garlic cloves – ground to paste

1/2 teaspoon turmeric

2 Tablespoons tamarind paste

1/4 cup apple cider vinegar – (or to taste)

sea salt to taste

ground black pepper to taste

1/4 cup fresh cilantro – torn or chopped

optional – pomegranate seeds

Directions

Set oven to 400 degrees f.

In a pan that you can cover add the beets, onion, hot peppers, bay leaves, curry leaves, sugar, ginger, fenugreek, nigella, cumin seeds, brown mustard seeds, garlic, turmeric, & tamarind. Cover and put on middle rack of pre-heated 400 degree f oven until beets are fry tender. ( I left mine in for one hour)

Next when done – remove the bay leaves and curry leaves and add a splash of apple cider vinegar and blend. Add salt and pepper to taste. Finish with some fresh cilantro. Add pomegranate (if using) Serve with something to dip.

Enjoy!