Another winner from Erez Komarovsky: Serve in lieu of horseradish sauce (chrein) with chopped liver or gefilte fish. The chutney also goes beautifully with roast beef, brisket or tongue.
7 medium beets precooked, peeled and diced
1/2 cider vinegar
1/2 cup light brown sugar (demerara)
1-2 chili peppers, chopped
2 teaspoon fresh ginger, chopped
1 stalk lemon grass halved lengthwise and chopped
4 cloves garlic, finely chopped
1 teaspoon black mustard seeds, crushed
coarse sea salt
Place all ingredients in a pot and bring to a gentle simmer, lower the heat and cook, uncovered for about an hour, until chutney thickens. Mix occasionally. The chutney will keep for a few days in a refrigerator. Bring to room temperature before serving.