I have just discovered the wonder of chutneys! I have never made a chutney before and have never really even ordered some in a restaurant. I am big on salsa though and am a big fan of the veggie/saucy flavor enhancer it can be. So when Marcus Samuelsson suggested serving this Beet-Ginger Chutney as a side to his Hariassa-Roasted Turkey, I decided to take his advice.
This would be a great addition to the Thanksgiving table instead of cranberries. I personally really enjoy beets and rarely cook anything with them so I was excited to work with this vegetable. The end result sweet due to the honey and sugar, but the beets are still solid and have a natural taste.
 | Beet-Ginger Chutney (makes 2 cups) 2 Tbsp. olive oil 4 shallots, finely chopped 4 garlic cloves, minced Two 3-inch pieces ginger, peeled and sliced 4 beets, peeled and cut into 1/2-inch cubes 2 Tbsp. honey 4 cardamom pods 2 thyme sprigs 2 Tbsp. sugar 1 Tbsp. unsalted butter 2 cups chicken stock 1/2 tsp. salt |
Heat the oil in a large deep saute pan over high heat. Add the shallots, garlic, ginger and beets, reduce the heat to low, and saute for 10 minutes, stirring occasionally.
Add the honey, cardamom, thyme, sugar and butter and stir over low heat for 1 minute. Add the chicken stock and bring to a simmer. Reduce the heat and simmer until beets are tender, 45 to 50 minutes.
Remove the cardamom, thyme, and ginger from the chutney and stir in the salt. Let cool.
Store in an airtight container in the refrigerator for up to 2 weeks.
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