Beet and Cardamom Chutney

This resembles the types of chutneys Chef Hari grew up with and differs from the sweet-savory fruit-and-nut version familiar to most Americans. Serve this as a dip with fritters or as a spread on sandwiches. Photo by Sara Schober.

Makes about 2 cups

Ingredients

2 tablespoons extra virgin olive oil

½ teaspoon whole cumin seeds

1 (½-inch) piece fresh ginger, minced

2 cloves garlic, minced

1 teaspoon ground cardamom

1 cup grated golden beets

1 cup grated red beets

2 green chilies or 1 small jalapeño pepper

2 tablespoons toasted and ground almonds

juice and zest of ½ lemon

¼ cup chopped cilantro with stems

salt and pepper, to taste

Instructions

Heat the oil in a shallow pan over medium-high heat and add the cumin seeds, frying for 10 seconds. Add ginger and garlic and fry 2-3 minutes, stirring to prevent burning. Add cardamom and stir for a few seconds before adding grated beets and peppers. Stir fry for about 15 minutes, then add almonds. Season with salt and pepper to taste.

Finish with lemon juice, lemon zest and chopped cilantro. Re-season as desired, adjusting for salt and spice. Transfer all ingredients to a food processor and pulse a few times to make the mixture as chunky or smooth as desired. Store in refrigerator until ready to use.