Beet Chutney

28 May

¼ cup olive oil
¾ cups chopped red onion
2 2-inch diameter beets, peeled, cut into ¼-inch cubes
½ cup water
½ cup red wine vinegar
3 tablespoons raisins
3 tablespoons sweetener of choice
2 teaspoons chopped and peeled fresh ginger
1 teaspoon mustard seeds
pinch of cumin seeds

1. Heat olive oil over medium heat in a heavy medium saucepan. Add chopped onions and beet cubes. Cook until onions are tender, but not brown, stirring frequently, about 8 minutes.
2. Add ½ cup water. Increase heat to high and boil until mixture is thick, about 5 minutes.
3. Add vinegar, raisins, sugar, ginger, mustard seeds, and a pinch of cumin seeds.
4. Reduce heat to medium-low and simmer until beets are tender and chutney is thick, stirring often, about 8 minutes. Season with sea salt and pepper to taste. Cool. Can be made 1 week ahead. Cover and chill.

Makes about 1 ½ cups