Chutneys are always good to have on hand. Their sweetness is a good balance for spicy dishes. You can make this chutney with cooked beets or raw. The chutney made with cooked beets will have a softer, marmeladish quality while the chutney made with raw beets will be more chunky. I prefer the version starting with cooked beets although the raw option can be put together while cooking other elements of a meal. Good, either way.
2 c or so, cooked or raw, peeled beets, cut into dice
1 c peeled apple, cut into dice
1 1/2 c thinly sliced onion, in half moons; or chopped instead
1/4 c sugar or other sweetener, or to taste
1 – 2 t peeled, finely chopped fresh ginger; or 1/4 t powdered ginger
1/2 c vinegar, your call, plus more if necessary
1/2 t salt
1/2 t black pepper, or to taste
water or vegetable stock, if necessary
1. Combine all ingredients in a pot. Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, for about 45 minutes, or until it has reached a consistency you like. If the mixture is drying out, add a splash of water or stock. You could add more vinegar in this case, but the chutney will be more tart, which is not necessarily a bad thing.