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 savoryspiceshop.com.
Servings: Makes 3 cups
Ingredients 2 tablespoons olive oil4 shallots , finely chopped4 cloves garlic , minced2 (3-inch) pieces ginger , peeled and sliced4 ' ' beets (about 2 pounds), peeled and cut into 1/2-inch cubes2 tablespoons honey4 white or green cardamom pods2 sprigs thyme2 tablespoons sugar1 tablespoon unsalted butter2 cups chicken stock or broth1/4 teaspoon salt , or to taste
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.