Beet Chutney

• 1/4 cup extra-virgin olive oilolive-oil
• 1 3/4 cups chopped red onionred-onion
• 1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes
• 1/2 cup waterwater
• 1/2 cup red wine vinegarred-wine-vinegar
• 3 tablespoons raisinsraisins
• 3 tablespoons sugarsugar
• 2 teaspoons chopped peeled fresh gingerginger
• 1 teaspoon yellow mustard seedsmustard-seed
• Pinch of cumin seedscumin

1. 01Heat olive oil in heavy medium saucepan over medium heat. Add chopped red onion and beet cubes. Cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add 1/2 cup water. Increase heat to high and boil until mixture is thick, about 5 minutes. Add vinegar, raisins, sugar, ginger, mustard seeds, and pinch of cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and chutney is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. Cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.

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