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Erez's Beet Chutney

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 cup 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. 

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photo: Daniel Layla

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