Beet Chutney

Beets are heavy, warming, strength promoting and good for building the blood and moving the bowels. They are excellent for fall and winter in soups, grain or root veggie dishes, or in the summer with cooling vegetables such as cucumber and zucchini to prevent them from overheating the liver. This chutney can also be eaten in the spring.

Ingredients:

• 1-1.5 cups grated beet root

• ½ green chili (seeds removed) chopped into four pieces

• 2-3 springs curry leaves

• 1 Tbs cumin seeds

• 2 tsp chana dhal

• 2 tsp urid dhal

• Salt to taste

• 1-2 Tbs sesame oil

• Lime juice or tamarind to taste

• Garnish: handful chopped cilantro leaves

Directions:

• Heat oil

• Fry dhal until golden

• Add other spices, including curry leaves last (but not salt or lime juice)

• Fry until curry leaves have cooked about 30 seconds (pour half our for garnish later)

• To remaining spices add beets and fry 2-5 minutes until slightly tender Soak

• Remove from heat, place all ingredients into blender and blend well, adding lime juice and salt to taste

• Transfer to serving bowl and garnish with reserved oil/spice mix and cilantro leaves

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