Cranberry Beet Chutney
This recipe came out of the need to use both beets and cranberries from our Thanksgiving CSA. I am not always a huge fan of either but I decided to give it a go and create a new recipe. This recipe uses a secret ingredient that really warms the dish, okay not so secret if you are reading this recipe but one that your guests will go hmm, I wonder what that is.
Serves 6-8 as a side
- 4 cups beets, peeled and diced into 1/2 inch pieces
- 1 tablespoon canola or coconut oil
- 2 tablespoons garam masala
- 1 medium red onion, thinly sliced into half moons
- 4 cups fresh cranberries
- 1 cup raisins
- 1/4 cup + 1 tablespoon evaporated cane sugar
- 2 teaspoons salt
- 1 cup water + 1 tablespoon cornstarch, whisked together
- Zest and juice of 1 orange
- Juice of 1 lemon
- In a stock pot boil the beets for 10 minutes. Drain and set aside.
- Heat the oil in a Sauté Pan with a cover over medium-high heat for 30 seconds. Add the onions and cook for 5-7 minutes, until translucent. Stir in the garam masala and cook for 30 seconds. Stir in the remaining ingredients, including the beets, and cover.
- Cook over medium heat for 15 minutes, until the cranberries have popped, stir occasionally. Remove the cover and cook for 3-5 minutes until chutney has thickened.