Beet-Ginger Chutney
Created by Marcus Samuelsson
Delicious with roast turkey breast, this chutney keeps for up to two weeks if refrigerated in an airtight container. You can find cardamom pods at
Servings: Makes 3 cups
  • 2 tablespoons olive oil
  • 4 shallots , finely chopped
  • 4 cloves garlic , minced
  • 2 (3-inch) pieces ginger , peeled and sliced
  • 4 ' ' beets (about 2 pounds), peeled and cut into 1/2-inch cubes
  • 2 tablespoons honey
  • 4 white or green cardamom pods
  • 2 sprigs thyme
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter
  • 2 cups chicken stock or broth
  • 1/4 teaspoon salt , or to taste
  • Directions
    Heat oil in a large, deep sauté pan over high heat. Add shallots, garlic, ginger and beets, reduce heat to low and sauté 10 minutes, stirring occasionally.

    Add honey, cardamom, thyme, sugar and butter; stir 1 minute. Add chicken stock and bring to a simmer; cook until beets are tender and most of stock has evaporated, 45 to 50 minutes.

    Remove from heat. Discard thyme, ginger and cardamom; stir in salt. Let cool before serving.


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