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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