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.
Ingredients
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7 medium beets precooked, peeled and diced
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1/2 cup cider vinegar
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1/2 cup light brown sugar (demerara)
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1-2 chili peppers, chopped
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2 teaspoon fresh ginger, chopped
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1 stalk lemon grass halved lengthwise and chopped
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4 cloves garlic, finely chopped
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1 teaspoon black mustard seeds, crushed
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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.
photo: Daniel Layla