Servings: 1 cup
Calories:
Ingredients
- 1 tablespoons olive oil
- 1 shallot finely chopped
- 1 garlic clove minced
- 1 two inch piece fresh ginger peeled and sliced
- 1 red beet peeled and cut into small cubes
- ½ tablespoon honey
- ½ teaspoon ground cardamom
- 1 thyme sprig
- ½ tablespoon sugar
- ½ cup vegetable stock
- Pinch of kosher salt
Instructions
- Heat the oil in a large pan over high heat. Add shallots, ginger, garlic, and beets, reduce the heat to low and sauce for 10-15 minutes, stirring occasionally.
- Add the honey, cardamom, thyme, and sugar, then stir over low heat for about a minute. Add the stock and simmer until beets are tender and begin to get sticky.. This should take about 50-60 minutes.
- Remove the thyme and ginger from the chutney and stir in the salt. Let cool and thicken.
- Serve or store in the refrigerator in an airtight container for a few weeks
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